Mushrooms in fennel seed and arak

0.0 from 0 votes
Recipe by Damaris Beems Course: Side dishCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Oyster mushrooms, shitake, portobello mushrooms, chestnut mushrooms. Eat your heart out. Here you can choose all the mushrooms you want. And then enjoy it like you’ve never done before. The fennel seed, the chervil and the Arak bath do wonders.

Ingredients

  • 1 kilo mixed mushrooms (firm)

  • 100 gram plant based butter

  • olive oil

  • 1 bouquet fresh chervil

  • 10 cloves garlic

  • 75 ml Arak (or ouzo/pernod)

  • 2 table spoon fennel seeds

  • 1 package oat cream

Cooking time

  • Keep your mushrooms whole. Break only the large pieces in half. Melt the butter in the pan and heat it with the olive oil. Fry your mushrooms over high heat, in batches at first. They should bake a little and not simmer too much in their own moisture.
    So keep frying the mushrooms until the moisture has evaporated and they start to ‘bake.
  • Grind your fennel seeds a bit finer in a mortar or small spice grinder. Add it to the mushrooms along with plenty of salt and coarsely ground black pepper. Finely chop the chervil.
  • Add all the mushrooms together in the pan and fry them. Add the chopped garlic and fry for a few more minutes. Add the fennel seeds and fry for a few minutes. Then splash it with some arak. Turn the heat up high. Then turn the heat back to low and add the oat cream. Stir well and then fold in the chervil.

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