Recipes Nugget Markets Signature Recipes
Pan-Roasted Cremini Mushrooms & Fennel Bulb
- Prep time
- 15 minutes PT15M
- Cook time
- 25 minutes PT25M
- Yield
- 2 portions
- Difficulty
These hearty vegetables are pan-roasted and simmered down with demi-glace and red wine for a perfect side or garnish. Try it with Nugget Markets Bacon-Wrapped Filet Mignon for a decadent dinner presentation!
Ingredients
- 2 tablespoons extra virgin olive oil
- ¼ fresh fennel bulb, sliced thin lengthwise
- 1 small shallot, sliced thin lengthwise
- 2 large cremini mushrooms, sliced thin
- 1 package (6 fluid ounces) Stock Options Beef Demi-Glace*, thawed
- 2 tablespoons red wine
- 1 3-inch sprig fresh rosemary, leaves removed and chopped coarse
- Kosher or sea salt to taste
- Cracked black pepper to taste
Preparation
Heat olive oil in a small skillet over medium heat. Add sliced fennel bulb and roast for 4-5 minutes, stirring occasionally. Fennel will begin to brown. Add shallot and mushrooms and cook, stirring occasionally, an additional 4–5 minutes.
Pour thawed demi-glace and red wine directly into fennel mixture. Simmer together for 10 minutes. Sprinkle in rosemary, reserving a small amount for use as garnish, and cook an additional 2 minutes. Season to taste with salt and pepper.
For a complete meal...
Divide fennel mixture evenly between two plates. Top each with a Nugget Markets Bacon-Wrapped Filet Mignon, then spoon sauce over filets. Garnish filet with Gorgonzola and reserved rosemary.
Serve with your favorite Merlot or Cabernet Sauvignon.
Techniques used in this recipe:
- slice
- If you are slicing a round object, cut a slice from the bottom to make it lie firmly. Use the pointed end of a chef's knife to puncture the skin and make the first cut. Hold the object being sliced with your fingers bent and cut vertical slices to the desired thickness. With each slice, move your fingers back to the width of the next slice. Dont cut yourself!
- roast
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
Glossary:
- demi-glace
-
French. “Half-glaze.” A mixture of equal proportions of brown stock and brown sauce that has been reduced by half. One of the Grand sauces.
- fillet/filet
-
A boneless cut of meat, fish, or poultry.
- rosemary
-
An attractive perennial of the mint family and native to the Mediterranean area. Commercially it is produced in Spain, Portugal, France, and California. When allowed to grow unchecked, the plant takes on many wood-like qualities.
While the stem is edible it is recommended to remove the leaves from the stem prior to cooking, especially if the stem has grown thick and woodish. There is however, a great alternate use for rosemary when it has matured to this state. Take several 6 to 8-inch sprigs, remove the leaves from the lower two-thirds of the stem. Use this sturdy "stick" as a skewer for fish, shellfish, poultry, lamb and vegetables. Season according to your preference then place skewers directly on the grill; the rosemary will naturally flavor the foods with its essence.
Rosemary may be used in a variety of ways - fresh is always best - it is a natural pairing to lamb, beef, pork, poultry, and roasted vegetables. Use as a herb component to hearty soups and stews, jellies, and chutneys.
If used sparingly, it adds a surprising nuance to baked goods, cookies, and sorbets made with lemon or other bright, acidic fruits.
Pair with
-
Cabernet Sauvignon
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
-
Merlot
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
