Fennel with Mushroom Filling

Ingredients

• 6 fennel bulbs
• Salt
• 250 g Mushrooms
• 200 g shiitake mushrooms
• 1 onion
• 1 Garlic clove
• 3 tbsp butter
• 4 Tbsp breadcrumbs
• Salt
• Pepper (freshly ground)
• 2 tbsp thyme
• 200 ml vegetable broth
• 2 Bay leaves
• fennel fronds (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Wash the fennel bulbs, trim the fronds and set aside. Boil the fennel in plenty of salted water for 5 minutes. Remove from pot, drain, and halve lengthwise.

3. 3.

   Rub the mushrooms with a kitchen towel and slice thinly. Peel the onion and garlic, then dice them finely.

4. 4.

   Heat 1 tbsp butter in a pan and sauté the onion and garlic cubes until translucent. Mix everything with the remaining butter and breadcrumbs. Season with salt, pepper, and add thyme. Spread the mixture over the fennel halves.

5. 5.

   Place the stuffed fennel in a baking dish, pour in vegetable broth, add bay leaves, and bake for about 15 minutes until golden. Plate and garnish with fennel fronds before serving.