Fennel and Mushrooms
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Ingredients
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 1 tomato, peeled, seeded and chopped
- 2 large bulbs of fennel, cored, trimmed of tops and stems, thinly sliced lengthwise
- 1 pound of mushrooms, sliced
- ¼ cup of hot vegetable stock
- ½ teaspoon dried basil
- ½ teaspoon Celtic Sea Salt
- ½ teaspoon Black Pepper
Instructions
- In a large pan, heat the olive oil. Add the garlic, and cook until softens. Add the tomato and fennel, cover the pan, simmer for 5 minutes, stirring often, or until the fennel is half cooked. Add the mushrooms, broth, honey, basil, salt and pepper. Cover the pan and simmer for extra 10 minutes or until vegetables are tender but firm.
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