Fennel & Chanterelle Mushrooms in Wine Reduction
1 shallot, minced
1-2 cloves garlic, minced
olive oil, as needed
1 fennel bulb, diced, fronds removed
1/2 cup vegan white wine
1/2 cup vegan chicken broth
fresh dill, to taste
chanterelle mushrooms, sliced or diced, to taste
salt and pepper, to taste
1. Sauté garlic and shallots in the olive oil on medium for just a few moments, then add the fennel and cook about 1 minute more
2. Add wine, stir a few moments, then add the broth, dill, and mushrooms. I put about a little less than equal the amount of fennel. Season with salt and pepper.
3. Cover, and cook on medium-low heat for up to 30 minutes, stirring occasionally. If you think the liquid is getting too low for the sauté, just add a little splash more water.
4. Cook until the fennel is very soft, and the liquid has reduced out, it should be starting to almost caramelize, and will be almost sweet.
SO HOW'D IT GO?
This flavor combo and method was so fabulous I decided to make a meal of it and I turned it into a soup! Where this recipe ends I simply added more broth, some soy milk and a heal of stale baguette. Simmered it for 10 minutes then pureed it. SO DELICIOUS! Oh, and I added rosemary. But yeah, there shallots+chanterelles+wine+fennel is a fool proof combination.
Did you serve this over something or as a side dish?
This is really good, much better than I had expected it to be. I did make a couple changes, such as 1/3 cup of sherry instead of the wine and 2/3 cup (unsalted) broth, red onion instead of a shallot (which I think I would have preferred anyway), and normal white pre-sliced mushrooms (as what was in my fridge). Also probably a bit more garlic. I added salt and pepper, but was really pleased at the taste at the end of it. I was kind of doubtful in the middle.
Made for a great post-Christmas breakfast (when my body was screaming for VEGETABLES NOT MORE CHOCOLATE VEGETABLES). Thanks so much!