Fennel with Tomatoes, Mushrooms and Herbs

Name: Fennel with Tomatoes, Mushrooms and Herbs
Yield: 4 servings
Cuisine: French
Ingredients: 2 medium fennel bulbs (about 1¼ pounds) weighed with 2-inch stalks; 5 tablespoons full-flavored olive oil; 1 large clove garlic, minced; 1½ pounds tomatoes, peeled, seeded, and cut in strips; ¼ teaspoon summer savory; ¼ teaspoon fennel seeds; 1 teaspoon coarse kosher salt; ¾ pound small mushrooms, trimmed and sliced; ¼ cup dry red or white wine; ¼ cup dry red or white wine; Pepper to taste; About 2 tablespoons slivered fresh basil

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Like the delicious all-purpose ratatouille of Provence, this casual combination is flexible: add zucchini, sweet peppers, fresh herbs, wild mushrooms; garnish with olives. Serve hot, sprinkled with cheese, as a light main course, or cold, with hard-cooked eggs.

Ingredients

2 medium fennel bulbs (about 1¼ pounds) weighed with 2-inch stalks
5 tablespoons full-flavored olive oil
1 large

Europe
France
Main course
Mediterranean
Vegan
Provence
Gluten-free

Method

Trim off fennel leaves; reserve. Cut off and peel stalks; slice into strips ¼ inch wide. Trim out cores from bases, separate layers, then cut these into ¼-inch-wide strips of convenient length.
Heat ¼ cup oil in wide skillet; add fennel and garlic. Toss over medium heat 5 minutes. Add tomatoes, savory, fennel seeds, and salt. Cover; simmer 5 minutes. Uncover an