Fennel with Mushrooms

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Fennel with Mushrooms recipe by Barefeet In The Kitchen

Have you cooked with fennel before? Or eaten it? Do you love it? Hate it? I have avoided it for years, due to an assumption that it would taste like black licorice.

As it turns out, raw fennel definitely smells like licorice, but it doesn’t taste at all like that. We had a huge fennel bulb in our CSA Box this week and I had no idea what to do with it!

I looked up some flavor combinations recommended with fennel in The Flavor Bible and found that there are a lot of uses for it. We were all impressed with the flavor in this simple side dish.

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I already mentioned to my husband that I want to plant some next year. I can’t believe I waited so long to try it. I’m looking forward to cooking with it again.

Fennel with Mushrooms recipe by Barefeet In The Kitchen

Our box also contained chard which we made a Rainbow Chard and Mushroom Stir Fry with.

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Fennel with Mushrooms

3.67 from 3 votes


  • 1 tablespoon extra virgin olive oil
  • 1 extra large garlic clove minced
  • 1/4 cup red onion slivered thin and cut into 1-2" pieces
  • 1 bulb of fennel cleaned and very thinly sliced (stalks and leaves removed and saved for another use)
  • 6 large mushrooms cleaned and sliced to bite size pieces (I used crimini)
  • ½ teaspoon kosher salt adjust to taste
  • ¼ teaspoon freshly ground black pepper generously adjust to taste


  • In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms.
  • Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Add salt and pepper, taste, and adjust as desired.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kristin says

    I've avoided fennel too for the very same reason…so I'm glad to know that I'm wrong! Thanks for sharing, I'll be hunting out some recipes to try it now!

  2. Chris says

    I was actually looking forward to trying fennel and had it at Craft Steak in Vegas last March. It was a shaved fennel salad with lemon and some other items. I wasn't really wasn't a big fan of it. It was okay.

  3. marg says

    We use a very similar recipe raw in the summer with a creamy dressing and the fronds sprinkled over all. Can add sliced radishes as well. Crisp, crunchy, and pretty. 5 stars

    • Mary Younkin says

      Hey Ann, is there any chance you forgot to add the salt and pepper – to taste? I’ve edited the recipe card to make it even more clear, but this is a recipe that requires tasting and adjusting the salt as desired. It certainly shouldn’t have been bland.