Baked mushroom and fennel stack recipe | TASTE
Savour the rich flavours of baked mushrooms and fennel stacked together for a delicious dish. Perfect as a side or main, this recipe is full of wholesome ingredients.
Ingredients
- 8 x 20 cm unsweetened pancakes
- For the filling
- Butter, for frying
- Olive oil, for frying
- 250 g portobellini mushrooms, thinly sliced
- Sea salt and freshly ground black pepper
- 2 large bulbs fennel, trimmed and thinly sliced
- For the cream sauce
- 50 g butter
- 35 g flour
- 2 cups full-cream milk, warmed
- Sea salt and white pepper
- ½ cup cream
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