Prepare to transform your dinner table with a dish that's about to become your new culinary obsession! This Baked Fennel Stuffed with Mushroom Duxelle is not just a recipe—it's a gastronomic journey that combines the delicate, anise-like flavor of fennel with an incredibly rich and savory mushroom filling. Imagine impressing your guests with a French-inspired masterpiece that looks complex but is surprisingly simple to create, elevating your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 large fennel bulbs
- 200g mushrooms, finely chopped
- 1 onion, finely chopped
- 2 tablespoons butter
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Prepare the fennel by trimming off the stalks and fronds, then cut the bulbs in half lengthwise. Using a sharp knife, carefully hollow out the center of each fennel half, creating a boat-like shape while keeping the base intact.
- Bring a large pot of salted water to a boil. Blanch the fennel halves for 5-6 minutes until slightly tender but still firm. Immediately remove and place in an ice bath to stop the cooking process, then pat dry with paper towels.
- For the mushroom duxelle, finely chop the mushrooms and onion into very small, uniform pieces. In a skillet, melt the butter over medium heat and sauté the chopped onions until translucent, about 3-4 minutes.
- Add the finely chopped mushrooms to the skillet, cooking until they release their moisture and the mixture becomes dry and concentrated, approximately 8-10 minutes. Season with salt and pepper to taste.
- Mix the breadcrumbs into the mushroom duxelle, creating a slightly moist stuffing mixture. Allow the mixture to cool slightly for easier handling.
- Preheat the oven to 375°F (190°C). Generously fill each fennel half with the mushroom duxelle mixture, pressing gently to ensure it's packed well.
- Place the stuffed fennel halves in a baking dish, drizzle with a little olive oil, and cover with aluminum foil. Bake for 20-25 minutes.
- Remove the foil for the last 5 minutes of cooking to allow the top to brown and become slightly crispy. The fennel should be tender and the stuffing golden brown.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh fennel fronds or chopped parsley if desired.
Tips
- Choose fresh, firm fennel bulbs with no soft spots or browning for the best texture and flavor.
- When blanching fennel, watch the timing carefully—you want it tender but still holding its shape.
- For the mushroom duxelle, ensure you cook out all the moisture to create a concentrated, flavorful stuffing.
- Use a sharp knife to carefully hollow out fennel without breaking the base, maintaining its boat-like structure.
- Don't skip the ice bath after blanching—it stops the cooking process and helps maintain the fennel's vibrant color and crisp texture.
- For extra richness, consider adding a sprinkle of Parmesan cheese on top during the final browning stage.
- Let the dish rest for 5 minutes after baking to allow flavors to settle and make serving easier.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
