250 gm Eryngii bunch mushrooms
1 red chilli
1 large fresh fennel bulb
1/3 tsp tamari
1/2 tsp salt to taste
1 tsp coarsely ground pepper
2 tbsp olive oil
1/4 cup of water
1. Washed and cut Eryngii bunch mushrooms into 1 1/2 inch and
fresh fennel bulb, red chilli cut halved, thinly sliced into 1 inch length wise.
2.Heat oil in pan,add eryngii bunch mushrooms and fennel ,chilli stir fry add 1/4 water
and stir fry for 10 minutes.
2. Add the coarsely ground pepper,tamari,salt and mix well. Fry another for 3-4 minutes.
When the dish looks dry and has attained a nice colour, it is ready to be served.
Love fresh fennel is one of my flavorite vegetables,it has a pronounced anise flavor,crispy and crunchy mixed with eryngii mushrooms, it brings out an entirely wonderful flavour ~~~~yum…
Quick~ Simple ~ yet delicious dish 🙂
You can also try this EASY Roasted Eryngii Mushrooms !
300 gm Eryngii mushrooms
1 tsp red hot chilli flake.
1 cup water
2 tablespoons olive oil
1 tsp light soy sauce
1 tbsp vinegar
1-2 tsp salt
1 coarsely ground black pepper .
Dry Herbs- rosemary, parsley, thyme ,bay leaves
Place the pure water, olive oil, vinegar and herbs into a baking tray.Add the Eryngii mushrooms and stir until they are just moist. Arrange the mushrooms, cut 2 inch length , mixed well with all the herbs and sauce. Add salt and pepper, to each mushroom .Bake at 180°C until it’s done ~cooking time according to your oven . Place cooked mushrooms on serving plates, spoon the juices over.
Garnish with some sliced cucumber.
Click here for reuse options!
Copyright 2011 Veganlogy