How to Cook Fennel Mushrooms With Fresh Dill and Chives

by Sara Paul Raffel

Nothing beats this mushroom dish for a light lunch, or with something heartier for dinner. I love the taste of fennel paired with the fresh dill and chives. This recipe is from


  • 12 Ounces Mushrooms (Such as shitake, brown or nameko)
  • 1 Tablespoon Unsalted butter
  • 1 Fennel
  • 1 ½ Tablespoons Creme Fraiche
  • 2 Tablespoons Fresh dill
  • 1 Bunch Chives
  • 1 Bunch Watercress
  • 1 Teaspoon Olive oil
  • Freshly ground black pepper
  • Sea salt
  • Instructions

    Step 1

    Gather your ingredients. Make sure your mushrooms have been cleaned. If the mushrooms are large, cut into 1/3 inch slices.

    Step 2

    Melt 1 Tablespoon undated butter over high heat in a large skillet.

    Step 3

    Add the mushrooms.

    Step 4

    Add a couple pinches of sea salt. Stir until butter has coated the mushrooms. Continue cooking for a couple minutes, stirring periodically, until the mushrooms release their water and start to brown.

    Step 5

    Thinly slice the bulb of fennel.

    Step 6

    Stir in the fennel.

    Step 7

    Cook for another minute or two, stirring frequently.

    Step 8

    Chop the fresh dill.

    Step 9

    Chop the fresh chives.

    Step 10

    Remove from heat, and stir in the creme fraiche. Mix in the dill and the chives.

    Step 11

    Clean the watercress, and toss with a teaspoon of olive oil and a pinch of salt.

    Step 12

    Serve the mushrooms immediately alongside the watercress salad.