The mushrooms are great on their own (as pictured), spooned over a thick slab of grilled, garlic-rubbed bread, or over a simple baked potato. They make a fantastic tart or sandwich filling, and would be great as a component in a simple fall panzanella. I used nameko mushrooms here, a favorite from my farmers market, but brown mushrooms will work brilliantly as well. To clean mushrooms use a damp paper towel to remove dirt.
12 ounces mushrooms, brushed clean
1 tablespoon unsalted butter
a few pinches fine grain sea salt
1 small bulb of fennel, trimmed and sliced very thinly
1-2 tablespoons creme fraiche
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of watercress, sorrel, or arugula
1 teaspoon of olive oil
Cut mushrooms, if needed, into 1/3-inch thick slices. The mushrooms I used, up above, we're mostly left whole.
In your largest skillet, over high heat, melt the butter. Add the mushrooms and a few pinches of salt, and use a spatula to stir until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes. Two minutes before the mushrooms are done cooking, stir in the fennel. When finished, removed from heat, wait ten seconds, and stir in the creme fraiche. Add most of the dill and chives, pepper and more salt if needed.
Quickly toss the watercress with the olive oil and a pinch of salt. Serve the mushrooms immediately alongside the watercress.
Inspired by the Fennel Mushroom recipe in The Season Kitchen, by Perla Meyers, published by Holt, Rinehart, & Winston in 1973.
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