Sunday, June 14, 2009

Sauteed Fennel with Goat cheese

I was trying to figure out how to use some fennel from the CSA box. I looked at several recipes and this is what I came up with:

Sauteed Fennel with Goat cheese (served with brown rice):
1 large red onion, chopped
1 med large fennel bulb, chopped
mushrooms (what I had left, probably about 12 large ones), sliced
Extra virgin olive oil
Goat cheese

Saute fennel and onion in EVOO until brown and caramelized, almost. Add dab of butter and mushrooms (like these precise measurements? :) ) Continue cooking until mushrooms are done. Sprinkle crumbled goat cheese on top.

(Don't remember if I had garlic in this or not, but it would be good if it did, I'm thinking.)

I am only blogging this because I want to try it again! I'll be using most of these ingredients with my pork tenderloin I am cooking for dinner. More fennel this week. Now I am looking forward to getting more :)


Crispy said...

I've never used fennel before. What sort of flavor is it?

ConnieB/CA said...

mild licorice?