Creamy Baked Fennel with Bacon & Mushrooms

 

1 fennel bulb, sliced

1 small onion, chopped

3 cloves garlic, chopped

3 rashers of bacon, chopped to small pieces

4 brown mushrooms, sliced or chopped

Salt

Black Pepper

Dried parsley

Scant C. Cream

A handful of grated parmesan

Olive oil

1 tsp. butter

 

Fry your bacon in a pan with a little oil till they’re crisp. Plate the bacon and keep the grease in the pan. Cook your onions with the bacon grease for 3 mins. Toss in sliced fennel and garlic. Sautee till fennel is slightly soft. Throw in mushrooms. Add a tiny pinch of salt, black pepper and your parsley. Throw in your cooked bacon. Pour your cream into the mix and let it heat on low fire. Grab half of your parmesan and mix it into the cream. Taste and adjust seasoning. Transfer fennel to an oven-proof dish. Top with the remaining parmesan and bake in a pre-heated oven of 400 for about 20 mins. Let it cool a bit. Garnish with the fennel fronds.