Fennel Mushrooms with Arugula

Fennel Mushrooms with Arugula thesproutingseed.com

This weekend I spent most of my time outdoors enjoying the sunshine, fresh air and precious laughter between my husband and son. Although I love cooking, it’s this time of year that I don’t want to spend too much time inside doing it. Spring is a great time to enjoy nature and all it gives to us.

This recipe is perfect because it highlights beautiful Spring Produce, and only takes a few minutes to prepare. I served it alongside a small filet of grilled salmon, but it would also be fabulous on a piece of toast.

So pour yourself a glass of red wine, soak in the sun and enjoy this dish.

Fennel Mushrooms with Arugula

12 ounces brown button mushrooms, brushed clean
1 tablespoon pastured butter
a few pinches fine grain Celtic sea salt
1 small bulb of fennel, trimmed and sliced very thinly
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of arugula
1 teaspoon of olive oil

Cut mushrooms into 1/3-inch thick slices. In a large skillet melt the butter over high heat. Toss in the mushrooms and a few pinches of salt. Stir the mushrooms until they are coated. Sautee the mushrooms (stir every minute or so) until the mushrooms release their water and start to brown (about 5 minutes). A few (2-3) minutes before the mushrooms are finished cooking, add in the fennel. When finished, removed from heat. Add most of the dill and chives, pepper and more salt if needed.

Toss the arugula with the olive oil and a pinch of salt. Spoon the mushroom/ fennel mixture next to the arugula.

Serves 2-3.

Adapted from 101 Cookbooks and the Fennel Mushroom recipe in The Season Kitchen, by Perla Meyers, published by Holt, Rinehart, & Winston in 1973.

Prep time: 5 min – Cook time: 7-8 min

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