Need a side dish to go with grilled meat this weekend? This sautéed fennel and mushroom combination may fit the bill.
The white fennel bulb is the part you cook in this recipe. The feathery greenery is just used as garnish. Fennel has a slight licorice flavor, and it becomes sweeter and milder when it’s cooked.
The fennel and the mushrooms are sautéed separately then stirred together with sour cream.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
Copyright © 2016, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved