|Cooking at the campsite|
Fennel and Mushroom Stir Fry
1 Clove Garlic, minced
1/2 Teaspoon Kosher Salt
1 Lemon, zested and juiced
1/4 Teaspoon Fennel Seeds, ground
5 Tablespoons Olive Oil
8 Ounces Mushrooms, sliced
1 Fennel Bulb, chopped
1 Tablespoon Fennel Greens, chopped
1/4 Cup Parsley, chopped
Salt and Pepper to taste
2 Ounces Nutritional Yeast
1. Whisk the garlic, salt, lemon zest and juice, fennel seed and olive oil together to make a lemony vinaigrette.
2. Mix the mushrooms, fennel and parsley. Toss with the vinaigrette. Season with salt and pepper. Mix in the nutritional yeast.
3. This can be eaten cold as a salad. Otherwise, heat in a skillet until evenly warm. Do not cook until mushrooms are soft.
Goes well with Pasta and Tomatoes
Soundtrack - Alice Cooper - A Fistful of Alice