Sides

Sautéed Fennel with Mushrooms

Ingredients

1 bulb fennel, cleaned and thinly sliced
1 6-oz container of mushrooms, cleaned and sliced
1/4 cup red onion, slivered thin and cut into 1 to 2-inch pieces
1 large clove garlic, minced
1 Tbsp extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

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

Fennel, Mushrooms

Source: Barefoot in the Kitchen – revised by Cindy Bevans

Featured recipes

Sign up for our newsletter

Get the latest fresh farming news and events – as well as produce tips and recipes direct to your inbox.

2900 Lopez Drive
Arroyo Grande, CA 93420

P.O. Box 360
Arroyo Grande, CA 93421

©2025 Talley Farms Box. All rights reserved.

Consent Preferences