- Prep
- 15 min
- Cook
- 10 min
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 190 kcal
Quick summary
“This country dish combines fresh mushrooms sautéed in olive oil and butter with tender slices of fennel bulb perfumed with garlic. Finished with a spoonful of crème fraîche, fresh dill, and chopped scallions, it makes an aromatic side dish ready in 10 minutes.”
What you need to know
- Dry cleaning the mushrooms with a damp cloth avoids excess water and enables quick browning in the hot skillet.
- Sautéing without initial stirring promotes Maillard caramelization, concentrating the natural umami of the mushrooms.
- Thinly sliced fennel bulb loses its astringency in the sauté, maintaining subtle anise notes that pair with dill.
Ingredients
Main
- grams Mushrooms (Paris, Cremini, or Shiitake)
- medium bulb Fresh fennel
- tablespoons Extra virgin olive oil
- tablespoon Unsalted butter
- dentes, picados finamente Garlic
- tablespoons, chopped Fresh dill
- tablespoons, chopped Fresh chives
- tablespoons Crème fraîche
- tablespoons Vegetable broth
- Sea salt
- To taste Black pepper
Instructions
Principal
- Prepare the Mushrooms: Start by cleaning the mushrooms carefully with a damp cloth or brush. Avoid washing them under running water so they don't absorb excess liquid. Slice them into uniform-sized pieces. This initial preparation ensures they cook evenly and develop a perfect texture in the pan.
- Prepare the Fennel: Remove the stalks and the outer layer of the fennel bulb. Cut the bulb in half and slice it thinly into half-moons. You can use a mandoline for more uniform and delicate slices. Reserve some green fennel leaves to decorate, if desired. The delicacy of the cut is essential.
- Sauté the Mushrooms: In a large, heavy skillet, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms and sauté without stirring much, so they brown well. Let them release their water and evaporate, ensuring they reach an intense golden color. This builds the umami flavor.
- Add the Fennel and Garlic: When the mushrooms are well browned, add the sliced fennel to the skillet. Cook for 3-5 minutes, stirring occasionally, until the fennel softens slightly. Next, add the minced garlic and cook for another minute, until it exudes its perfume. Be careful not to burn the garlic, as it makes the dish bitter.
- Finish with Herbs and Crème Fraîche: Reduce the heat to low. Add the chopped dill and green onions, crème fraîche, and vegetable broth to the skillet. Mix well and let it heat for 1-2 minutes, just so the flavors incorporate and the sauce thickens slightly. Season with sea salt and black pepper to taste.
- Serve Immediately: Transfer the creamy mushrooms to a serving dish. Garnish with a little more fresh dill or the reserved fennel fronds, if desired, for an extra visual touch. Serve hot as a side dish or light main course. The final presentation values the care in the preparation of this recipe.
Chef's tips
- Heat the heavy-bottomed skillet until it sizzles before adding the mushrooms so they don't release water in puddles.
- Slice the fennel into uniform millimeter-thick slices with a mandoline to ensure fast and al dente cooking.
- Incorporate the crème fraîche and fresh herbs with the heat on low to avoid curdling and to preserve the essential oils.
Variations
- Add fine lemon zest at the end of cooking to introduce a citrus nuance that cuts the greasiness.
- Add chopped capers sautéed quickly in butter to provide small salty explosions to the dish.
- Sprinkle toasted chopped walnuts over the mushrooms on the serving dish to add crunchy texture.
Substitutions
- Paris mushrooms can be replaced by portobello mushrooms in strips, fresh shiitake, or shimeji mushrooms.
- Crème fraîche can be substituted with pasteurized milk cream, fresh cream, or dry curd cheese without whey.
- Fresh fennel (bulb fennel) can be replaced by tender chopped celery stalks with a pinch of fennel seeds.
How to store
Store in an airtight container under refrigeration for up to 3 days. Reheat quickly in a hot skillet with a splash of broth.
Can it be frozen?
We do not recommend freezing after it is ready, as the mushrooms fall apart and the crème fraîche suffers liquid phase separation.
What to serve with
Serve with thick slices of sourdough bread, aromatic wild rice, or as a garnish for grilled meats and roast poultry.
Frequently asked questions
What is crème fraîche and where can I find it?
It is a thick fermented dairy cream of French origin with mild acidity and high fat content, common in specialty dairy products.
What is the difference between fennel and common garden fennel?
The recipe uses white and crunchy edible bulb fennel, while traditional fennel is consumed for its seeds and fine leaves.
Why should mushrooms not be stirred as soon as they enter the skillet?
Constant contact with the hot surface browns the plant tissues; stirring before the right time makes the water evaporate without toasting.
How do I clean fresh mushrooms without compromising their texture?
Use a damp paper towel or a soft brush to remove substrate residues; never soak mushrooms in water.
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