Stuffed Fennel Shells on Whipped Cream and Herb Mushrooms

A delicious mushroom dish for any occasion!

Clean the fennel, cut in half, hollow out a little bit in the middle, blanch in steam, cool.

Mix well egg yolks, tartar, anchovies, pickles, capers, chives and brandy and season with salt and pepper.

Loosen fennel shells and fill with dressed tartar, sprinkle with cheese, place in greased baking dish, pour clear soup. Add green peppercorns and cook in the oven at 180 °C for about fifteen to twenty minutes until gratinated.

In the meantime, heat a frying pan with rapeseed oil, sauté onions and spring leeks until translucent, add mushrooms and season with salt and pepper. Pour everything together with whipped cream, add cherry tomatoes, simmer on low heat and add chives.

Arrange the herb mushrooms on flat plates, place the stuffed fennel shells on top and garnish with mint.

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