Sautéed Fennel, Leeks and Mushrooms

Fresh fennel bulbs

Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéed with leeks and mushrooms, it makes a nice accompaniment to pasta and grain dishes.

Serves: 6

  • 1 tablespoon olive oil
  • 2 tablespoons dry white wine or water
  • 2 large leeks, white and palest green parts only, chopped and rinsed well
  • 1 large fennel bulb (stalks trimmed away and discarded), quartered and sliced
  • 6 to 8 ounces cremini or baby bella mushrooms, sliced
  • 1/4 cup minced fresh parsley
  • 1/4 cup crushed walnuts, optional
  • Salt and freshly ground pepper to taste

Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium  heat, stirring frequently, until the leeks are wilted and the fennel tender crisp. Add tiny amounts of water if needed to keep the skillet moist.

When the vegetables are done to your liking, stir in the parsley and optional walnuts.  Season with salt and pepper, then serve at once.

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