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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

  1. In a large, cold skillet, combine the oil, garlic and onion. Set heat to medium and sauté for a few minutes.
  2. When the skillet is fragrant, add the fennel and mushrooms. Sauté, stirring occasionally, until the vegetables are tender about 10 minutes. Enjoy!
Source: Barefoot in the Kitchen – revised by Cindy Bevans

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Arroyo Grande, CA 93420

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Arroyo Grande, CA 93421

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Arroyo Grande, CA 93420