FENNEL AND MUSHROOM SALAD
Steps:
- Put the shallot and vinegar in a ramekin, and set aside to macerate.
- Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
MEAN CHEF'S CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"
Provided by newspapergal
Categories Chicken
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
- In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
- Return pan to medium high heat and add remaining 1 TBL oil.
- Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
- Reduce heat to medium, add garlic and cook stirring for 30 seconds.
- Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
- Stir in cream and simmer until thickened slightly- 2-3 minutes.
- Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
- Taste sauce and adjust seasoning.
- Add chicken along with any accumulated juices and turn to coat with sauce.
- Serve immediately, sprinkled with remaining cheese and parsley.
Nutrition Facts : Calories 739.6, Fat 46, SaturatedFat 18, Cholesterol 207.2, Sodium 569.2, Carbohydrate 8.1, Fiber 0.7, Sugar 2.2, Protein 61.8
FENNEL MUSHROOM SKILLET
Make and share this Fennel Mushroom Skillet recipe from Food.com.
Provided by Parsley
Categories Onions
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
- In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
- Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.
Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 197.9, Carbohydrate 6.8, Fiber 1.9, Sugar 1.9, Protein 2.7
SHAVED FENNEL SALAD RECIPE
Make and share this Shaved Fennel Salad Recipe recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Serve chilled.
Nutrition Facts : Calories 179.7, Fat 15.2, SaturatedFat 2.7, Cholesterol 4.4, Sodium 138.7, Carbohydrate 9.5, Fiber 3.7, Sugar 0.2, Protein 3.5
SHAVED FENNEL AND PARMESAN SALAD
Provided by Molly O'Neill
Categories dinner, weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
- Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
- Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 10 grams
FENNEL ORANGE AND PARMESAN SALAD
Make and share this Fennel Orange and Parmesan Salad recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- To prepare vinaigrette, combine first 8 ingredients, stirring with a whisk.
- To prepare salad, combine fennel, lettuce, orange sections, parsley, and Parmigiano-Reggiano cheese in a large bowl; toss well. Drizzle with vinaigrette; toss gently to combine.
Nutrition Facts : Calories 82.3, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.6, Sodium 208.8, Carbohydrate 12.6, Fiber 2.8, Sugar 7.3, Protein 3.4
MEAN CHEF'S SWEET TART DOUGH
This was originally posted by Mean Chef. I have made this tart dough many times and swear by it for any sweet tart invention. Mean Chef was/is a true cooking inspiration for me. Source: "Desserts."
Provided by spatchcock
Categories Dessert
Time 15m
Yield 2 9inch tart shells
Number Of Ingredients 5
Steps:
- Process dry ingredients in cuisinart.
- Cube butter and add.
- Pulse until cornmeal consistency.
- Add cream and egg yolk.
- Process until dough just comes together.
- You may need to add a touch more cream.
Nutrition Facts : Calories 1784.2, Fat 108.7, SaturatedFat 66.8, Cholesterol 473.4, Sodium 34.6, Carbohydrate 182.6, Fiber 4.6, Sugar 50.6, Protein 21.8
MEAN CHEF'S MUSHROOM GRAVY
Make and share this Mean Chef's Mushroom Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Sauces
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and sauté until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- 2.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
- Serve in a sauceboat.
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