Fennel and Mushrooms

ADVOCATE-TESTED RECIPE

Fennel and Mushrooms

Serves 4. Recipe is from Corinne Cook.

6 tbls. butter, divided

2 small fennel bulbs, greens removed

3 tbls. water

Salt and pepper, divided

8 ozs. sliced mushrooms

About ½ cup sour cream

Dried or fresh dill, optional

1. Remove green part from fennel bulb and discard. Slice bulb in half and rinse well. Dry on paper towels. Cut fennel into ½-inch thick pieces.

2. Melt 3 tablespoons butter in large skillet. Add fennel, water, and salt and pepper to taste. When boiling, cover, then reduce heat and cook for 6-8 minutes or until fennel is tender crisp. Spoon into plate or bowl and set aside.

3. Rinse and dry skillet, and in same skillet melt remaining 3 tablespoons butter. Add sliced mushrooms and cook over medium-high heat until mushrooms are tender and cooked through.

4. Season lightly with salt and pepper. Add the cooked fennel to the mushrooms. Stir in half of the sour cream. Continue adding sour cream until the vegetables are lightly coated. Add desired amount of dill. Taste and correct seasoning if necessary. Continue heating on medium, until both vegetables are heated through but do not to let the mixture boil.