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Ingredientes
- 4 x Bulbs Florence fennel
- 1 med Onion
- 2 x Cloves garlic
- 450 gm Brown button mushrooms, (1lb)
- 2 Tbsp. Amontillado sherry
- 115 gm Fresh white breadcrumbs, (4oz)
- 2 Tbsp. Fresh parsley, minced
- 2 Tbsp. Fresh sage, minced Grated zest of 1 lemon Salt and grnd black pepper
- 6 Tbsp. Extra virgin extra virgin olive oil
Direcciones
- Trim the fennel bulbs and cut in half vertically through the fronds to the root. Using a small knife, scoop out a hollow in the middle.
- Boil a pan of water with 2tsp salt. Drop in the fennel and bring back to the boil, then drain and submerge the fennel in iced water to refresh.
- Make the filling - finely chop the onion and garlic. Wipe clean and chop the mushrooms. Heat 2tbsp oil in a frying pan and fry the onion and garlic till soft. Reserve half for the crust. Add in the mushrooms and thyme and cook together till soft. Add in the sherry and cook till the mushroom mix is dry. Remove the thyme and season the filling.
- Preheat the oven to 180C/375F/gas 5. Set the fennel in a single layer in a baking dish, cut side uppermost. Fill the hollows with mushroom duxelle, piling it up into a dome in the centre. Put the fresh breadcrumbs into a mixing bowl. Add in the onion, garlic, minced herbs, extra virgin olive oil and seasoning. Bind together, mixing well to create a mass that will stick together in your hand.
- Top the fennel and duxelle with the breadcrumb crust, patting it on firmly. Drizzle with extra virgin olive oil.
- Bake in the oven for about 20-25 min till the fennel is cooked and the crust is crisp and golden brown.
- Serve with a chunky tomato or possibly citrus sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 1280 | |
| Calories from Fat 775 | 61% |
| Total Fat 87.79g | 110% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 855mg | 36% |
| Potassium 502mg | 14% |
| Total Carbs 100.67g | 27% |
| Dietary Fiber 8.8g | 29% |
| Sugars 13.8g | 9% |
| Protein 17.47g | 28% |
