Fennel with Mushrooms Stuffing


Rating: 4.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!

Cut the fennel in half lengthwise and remove the inner part. Bring a little water to the boil, add salt and all the fennel and cook until tender with the lid closed. Take out and drain. Pour the indicated mass of fennel stock into a baking dish and place the fennel halves in it.

Cut the rest of the fennel, slice the mushrooms, chop the onion and marjoram.

Heat the butter and sauté the onion. Sauté mushrooms and sliced fennel, sprinkle with flour, mix and refine with cognac. Add sour cream and cheese (1) and season with pepper.

Spread filling evenly in fennel halves and sprinkle with cheese (2). Place in the center in the 220 degree oven and gratinate in about Fifteen min.

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