Grilled Mushrooms Fennel And Peppers Recipes

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GRILLED FENNEL

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

Provided by Marcia

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 11



Grilled Fennel image

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
  • Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
  • Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g

2 fennel bulbs
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 lemon, juiced
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 pinch dried thyme
2 tablespoons grated Parmesan cheese

ROASTED FENNEL AND PEPPERS

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9



Roasted Fennel and Peppers image

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL

Provided by Tyler Florence

Categories     appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 14



Mushroom Soup with Chestnuts and Roasted Fennel image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon.
  • In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  • Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  • To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7



Grilled Bell Peppers, Onion and Mushrooms image

Steps:

  • Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
  • When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
  • Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

FARFALLE WITH FENNEL AND MUSHROOMS

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10



Farfalle With Fennel And Mushrooms image

Steps:

  • Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
  • Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
  • While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
  • When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
  • Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams

1 ounce dried porcini mushrooms
1/2 cup warm water
1/2 tablespoon extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel bulb
2 tablespoons heavy cream
Salt and freshly ground black pepper
1/2 pound farfalle (bow-tie pasta)
1 tablespoon finely minced fennel tops
2 tablespoons freshly grated Parmesan cheese

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.

Provided by Chocolatl

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers) image

Steps:

  • Preheat oven to 450°F.
  • Combine all ingredients in a large shallow roasting pan.
  • Toss well to coat all the vegetables.
  • Roast for 30 minutes without stirring.
  • Shake pan to loosen vegetables.
  • Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

2 lbs baby red potatoes, halved (not russets)
1 fennel bulb, trimmed and cut into thick wedges
8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 cup olive oil
salt
pepper

GRILLED MUSHROOMS, FENNEL, AND PEPPERS

Select very fresh and firm vegetables for grilling; don't salt while cooking or they will lose their moisture.

Provided by Martha Stewart

Number Of Ingredients 9



Grilled Mushrooms, Fennel, and Peppers image

Steps:

  • Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
  • Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
  • Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
  • Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted)
6 bulbs baby fennel, or 3 large bulbs
3 red peppers
3 yellow peppers
Extra-virgin olive oil
4 cloves garlic, chopped
Freshly ground pepper
Salt
Chopped herbs, such as tarragon, parsley, or basil (optional)

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