Ingredients
- 1 lb fennel bulb
- 3 Tbsp. cooking oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. lemon juice
- 1/2 cup chopped red onion
- 1/2 cup chopped sweet red pepper
- 2 1/2 cups sliced mushrooms
Directions
Chop fennel into large chunks, removing any branches coming out of veggie, remove hard triangle core in middle. (cut in 1/2 to get at core), set aside. Heat oil in pan for 30 seconds. Add salt, pepper, onion and pepper. heat for 1 minute. Add fennel, heat for 3 to 4 minutes. Add mushrooms, stir-fry actively (careful, pan should be pretty full) for 3 minutes. Place into casserole dish, cover with lemon juice and toss lightly.
By LRP from Lowell, MA
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