Servings: 3 or 4

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Braised Fennel with Shallots & Mushrooms


1 bulb Fennel, scrubbed
Chicken broth or water
2 tablespoons olive oil
3 packages Dried Shiitake Mushrooms, rehydrated according to package instructions
2 Shallots, peeled and sliced
1 clove garlic, minced
Salt and pepper to taste


Trim stems off fennel bulb to within 1/4-inch of bulb. Reserve some leaves for garnish. Cut fennel into quarters; slice crosswise. Place in saucepan with broth or water to cover. Bring to a boil; reduce heat. Simmer, partially covered, for 15 minutes, or until tender. Drain; remove. In same pan heat oil; sauté mushrooms with shallots and garlic until tender. Toss with fennel; sprinkle with salt and pepper. Garnish with some of the reserved fennel leaves.

Analyzed to serve 4. Calories 120, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin C 15%, mg Potassium