Saturday, May 14, 2016

Day 125 Fennel and Mushroom Stir Fry

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.
Lemon 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

No comments: