Chanterelle Fennel Gratin

A delicious mushroom dish for any occasion!

Clean the fennel bulbs, put aside the green and cooking steps. Cut the bulbs into quarters, remove the stem. Boil the water with vinegar, peppercorns, salt, fennel cuttings and bay leaf. Soften the fennel quarters in it for 15 to 20 min. Remove with a skimmer and drain, then fry in butter (1) on both cut sides. Place in a gratin dish.

Finely dice onions and garlic. Fry chanterelles in oil, add butter (2). Season with salt and pepper. Sauté onion and garlic cubes briefly. Add fennel stock with whipped cream. Cook for about 5 minutes until creamy. Season with juice of one lemon, pepper and salt. Spread evenly over the fennel. Sprinkle with cheese and bake in the heated oven on the 2nd shelf from the bottom.

Bake in the heated oven on the second shelf from the bottom at 180 §C for 10 to 15 minutes (gas 2-3, convection oven 10 minutes at 180 §C).

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