A weeknight mushrooms plate with fennel Saffrongate
Built in a kadai using the board Saffrongate
Fennel Mushrooms Noodles Saffrongate
Time Saffrongate
Prep 21 minutes Saffrongate
Cook 34 minutes Saffrongate
Total 55 minutes Saffrongate
Serves 3 people Saffrongate
Ingredients Saffrongate
500 grams mushrooms Saffrongate
Two teaspoons fennel Saffrongate
One spoon rapeseed Saffrongate
150 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse mushrooms and shake it dry Saffrongate |
| Toss mushrooms with fennel and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread mushrooms out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until mushrooms looks glazed Saffrongate |
| Rest mushrooms on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the mushrooms intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp mushrooms Saffrongate
- Ingrid asked for extra fennel Saffrongate
More plates Saffrongate
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- Cilantro Farro Skillet Saffrongate
Nutrition Saffrongate
377 calories Saffrongate
7 grams of fat Saffrongate
19 grams of carbs Saffrongate
11 grams of protein Saffrongate