Fennel Mushroom Skillet Recipes

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FENNEL WITH MUSHROOMS



Fennel with Mushrooms image

Provided by Mary Younkin

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
1 extra large garlic clove (minced)
1/4 cup red onion (slivered thin and cut into 1-2" pieces)
1 bulb of fennel (cleaned and very thinly sliced (stalks and leaves removed and saved for another use))
6 large mushrooms (cleaned and sliced to bite size pieces (I used crimini))
kosher salt (to taste)
freshly ground black pepper (generously to taste)

Steps:

  • In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!

KALE AND FENNEL SKILLET



Kale and Fennel Skillet image

I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 small fennel bulb, thinly sliced
1/2 pound fully cooked apple chicken sausage links or cooked Italian sausage links, halved lengthwise and sliced into half-moons
2 garlic cloves, minced
3 tablespoons dry sherry or dry white wine
1 tablespoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
1 bunch kale, trimmed and torn into bite-sized pieces

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.

Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges

SKILLET-BRAISED FENNEL



Skillet-Braised Fennel image

Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

4 medium bulbs fennel
1 1/2 tablespoons unsalted butter
1 teaspoon sugar
1 or 2 cloves garlic, sliced thin
1/4 cup fresh orange juice
1 cup water
Salt and freshly ground pepper
Flat-leaf parsley leaves, as garnish

Steps:

  • Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
  • Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
  • Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

FENNEL MUSHROOM SKILLET



Fennel Mushroom Skillet image

Make and share this Fennel Mushroom Skillet recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 large fennel bulb
1 large sweet onion, cut in half and sliced into thin wedges
16 ounces fresh mushrooms, sliced
3 garlic cloves, minced
1 tablespoon white wine
2 teaspoons light soy sauce
1/4-1/2 teaspoon coarse salt
1/4 teaspoon pepper

Steps:

  • Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
  • In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
  • Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.

Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 197.9, Carbohydrate 6.8, Fiber 1.9, Sugar 1.9, Protein 2.7

BEEF TIPS WITH FENNEL MUSHROOMS AND WINE A CROCK POT RECIPE



Beef Tips With Fennel Mushrooms and Wine a Crock Pot Recipe image

I was inspired by a really great recipe I found here, (Dana-MMH - Recipe#17990) -- Thanks Dana for the 'inspiration'. My recipe begins similarly - but, I add some very unique items in this recipe. It made my whole house smell so good, and was very delicious Jan 5th, 2008 for dinner :-)

Provided by stephanierndos

Categories     Stew

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs cubed lean stewing beef
1 small onion, chopped
1 (1 1/3 ounce) package roasted garlic gravy mix, for steaks
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 cups water
2 tablespoons olive oil
2 tablespoons garlic, fresh minced
1 fennel bulb, diced
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 cup red wine, a good one that you drink
1 (10 ounce) can cream of mushroom soup
1 (8 ounce) can mushrooms, drained
2 bay leaves

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Saute the onion and fennel bulb until translucent; then remove and place all in crock pot.
  • Add stew meat, dusted lightly in flour and cook on high heat until meat is browned on all sides (3-5 minutes).
  • Transfer beef tips to crock-pot.
  • Pour water, red wine, soy sauce, and Worcestershire sauce into the crock pot, over the beef, onions, and fennel.
  • Stir in garlic, salt and pepper.
  • Bring to boil in crock pot on high heat for approx 30 minutes and then reduce heat to low setting.
  • Next, combine the gravy mix with can of mushroom soup, mix thoroughly and add to all, include the 2 bay leaves.
  • Cover and simmer for 2 1/2 to 3 hours.
  • Serve over egg noodles.

Nutrition Facts : Calories 442, Fat 25.9, SaturatedFat 8.4, Cholesterol 87.7, Sodium 1371.9, Carbohydrate 14.9, Fiber 2.2, Sugar 3.5, Protein 35.3

FARFALLE WITH FENNEL AND MUSHROOMS



Farfalle With Fennel And Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 ounce dried porcini mushrooms
1/2 cup warm water
1/2 tablespoon extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel bulb
2 tablespoons heavy cream
Salt and freshly ground black pepper
1/2 pound farfalle (bow-tie pasta)
1 tablespoon finely minced fennel tops
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
  • Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
  • While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
  • When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
  • Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams

FETTUCCINE WITH FENNEL AND SHIITAKE MUSHROOMS



Fettuccine With Fennel And Shiitake Mushrooms image

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/4 pound fresh shiitake mushrooms, sliced very thin
1 clove garlic, minced
1 1/2 cups very thinly sliced fennel bulbs
6 ounces fresh fettuccine
1/3 cup heavy cream
1 sun-dried tomato, slivered
1/2 tablespoon minced fennel tops
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese

Steps:

  • Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
  • Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
  • Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 616 milligrams, Sugar 5 grams

GRILLED MUSHROOMS, FENNEL, AND PEPPERS



Grilled Mushrooms, Fennel, and Peppers image

Select very fresh and firm vegetables for grilling; don't salt while cooking or they will lose their moisture.

Provided by Martha Stewart

Number Of Ingredients 9

2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted)
6 bulbs baby fennel, or 3 large bulbs
3 red peppers
3 yellow peppers
Extra-virgin olive oil
4 cloves garlic, chopped
Freshly ground pepper
Salt
Chopped herbs, such as tarragon, parsley, or basil (optional)

Steps:

  • Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
  • Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
  • Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
  • Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS



Chicken with Creamy Mushrooms, Fennel and Leeks image

This chicken is anything but bland, because the seasonings are literally pounded into the meat. The springtime vegetables are perfectly softened so they melt into a creamy luscious sauce.

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 large leeks, white and light green parts only
4 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon thyme leaves, plus more for garnish
4 tablespoons olive oil
1/2 bulb fennel, cored and thinly sliced
6 ounces shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup dry white wine
1 cup heavy cream

Steps:

  • Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
  • Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
  • Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
  • To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.

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