Roasted Portobello Mushrooms with Caramelized Fennel Recipe

Portobello mushrooms are the steaks of the edible fungi world, with a meaty texture and earthy flavor.



From "Patsy's Italian Family Cookbook"
September 2015

  • Serve these mushrooms as a side dish for roast pork, or even as a lunch or supper main course with crusty bread.
    Photo courtesy St. Martin's Press
  • In "Patsy's Italian Family Cookbook", chef Sal Scognamillo features recipes we really want to eat and can easily make at home. Recipes are based on the ones the family brought with them from Naples, and are, as Sal notes, "just bigger batches of what Grandma Concetta, Aunt Anna, and others cooked for their families at home."
    Cover courtesy St. Martin's Press

Total Hands-On Time: 30 min

Preparation Time: 10 min

Cook Time: 20 min

Yield: 4 servings

A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook (St. Martin’s Press, 2015) by chef Sal Scognamillo is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian.

Ingredients:

• 4 large portobello mushroom caps
• 1/4 cup olive oil, plus more for brushing the mushrooms
• Salt and freshly ground black pepper
• 1 medium fennel bulb, stalks discarded, bulb cored and cut crosswise into thin half-moons
• 1/4 cup chopped fresh basil
• 1/2 cup Chicken Stock or reduced-sodium store-bought chicken broth or vegetable stock

Instructions:

1. Preheat the oven to 450 degrees F. Lightly oil a large rimmed baking sheet.

2. Place the mushroom caps on the baking sheet and brush with oil. Roast for 10 minutes. Turn them over and continue roasting until tender, 3 to 4 minutes. Season to taste with salt and pepper.

3. Meanwhile, heat 1/4 cup of oil in a medium skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in the stock and basil and bring to a boil. Season to taste with salt and pepper.

4. Transfer the mushrooms to a cutting board and cut on a slight diago­nal into 1/2-inch-thick slices. Transfer to a serving platter. Pour the fennel sauce over the mushroom slices and serve hot.

More from Patsy's Italian Family Cookbook:


Reprinted with permission from Patsy’s Italian Family Cookbook by Sal Scognamillo and published by St. Martin’s Press, 2015. 


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