There are few things I love more than mushrooms sauteed in butter and white wine. Plus, I’m having a love affair with fennel lately. So I have combined my two favorite things to make a delicious warm side dish (or if you’re me, main dish) that takes a total of about 30 minutes. As always, read the recipe all the way through before beginning. Make this a habit!
1 large fennel bulb
1 8 oz. package of sliced white mushrooms
1/2 cup white wine (I used a Sauvignon Blanc), separated into 1/4 cups.
3 Tbls butter, separated
2 Tbls grated Parmesan cheese
Fresh black pepper, to taste (about 1 tsp)
1 medium saucepan
1 large saucepan
Sharp chef’s knife
Wooden spoon (for stirring)
Slice up the fennel into long pieces by chopping off the top and bottom clean off first. You may have to also pull them completely apart by hand.
Melt 2 Tbls butter in a large saucepan and add 1/4 cup of white wine, then add your fennel, stirring until all are coated with the butter/wine mixture. Sauté for about 10-15 minutes or until somewhat translucent or softened over medium-low heat, uncovered. Fennel has a sharp, anise taste to it, but when simmered in butter the taste is softened and it becomes more tangy.
Melt 1 Tbls of butter in a medium saucepan, and add the rest of the white wine, lower the heat to medium low. Prepare your mushrooms – quarter them. Add the sliced mushrooms to the butter/wine mixture, stirring until completely coated, for about 5-7 minutes, until cooked. Mushrooms take less time to cook than fennel so this is why you’re starting them later.
When mushrooms are cooked, turn off the burner and stir into your simmering fennel until mixed together. Add fresh black pepper to taste (I added about 1 tsp) and the grated Parmesan cheese, stirring thoroughly for a few minutes. And you’re done – enjoy it with a main dish or just by itself, like I do.