Roasted Portobello Mushrooms with Caramelized Fennel Recipe

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Serve these mushrooms as a side dish for roast pork, or even as a lunch or supper main course with crusty bread.
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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."
30 min DURATION
20 min COOK TIME
10 min PREP TIME
4 servings SERVINGS

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

Directions

  • 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. 
  • PRINT RECIPE

    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.