CookEat Recipe
Mushroom and Fennel Sauce with Garlic
Sautéed button mushrooms are blended with finely sliced raw fennel, garlic and basil. Fresh lemon juice and red wine vinegar brighten the mushroom base, while water loosens it into a pourable sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending.
Step 2
Use fresh cultivated button mushrooms, trim the stem ends and slice thinly. Remove the fennel stalks, tough outer layer and hard core; slice the bulb very thinly. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop basil; discard coarse stems. Peel and finely mince garlic.
Step 3
Cook the sliced mushrooms with half the olive oil in a nonstick pan over medium heat for 8–10 minutes, stirring, until tender and their released liquid has mostly evaporated.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared mushrooms, fennel, garlic, basil, red wine vinegar, lemon juice in a blender with the remaining half of the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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