Funghi Recipe
roasted garlic & fennel cream sauce, house-blend cheese, forest & field mushrooms, chili crunch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Garlic & Fennel Cream Sauce
House-Blend Cheese
Mushrooms
Chili Crunch
Method
Roasted Garlic & Fennel Cream Sauce
- 1
- 2
Prepare the Fennel
While the garlic is roasting, slice the fennel bulb thinly. Heat a skillet over medium heat, add a tablespoon of olive oil, and sauté the fennel for about 5-7 minutes until softened.
- 3
Make the Sauce
Once the garlic is roasted, squeeze the cloves out into a blender. Add the sautéed fennel, heavy cream, salt, and black pepper. Blend until smooth and creamy. Set aside.
Mushrooms
- 4
Combine & Serve
- 5
Assemble the Dish
In a large mixing bowl, combine the sautéed mushrooms with the roasted garlic & fennel cream sauce. Stir gently to incorporate the flavors.
- 6
Add the Cheese
Sprinkle the house-blend cheese over the mushroom and sauce mixture. Mix gently to combine.
- 7
Serve
Transfer the mixture to a serving dish. Drizzle with chili oil, sprinkle crispy fried garlic, and chili flakes on top for added crunch and flavor. Enjoy!