- 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
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.
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.