These gorgeous mushrooms have a smooth velvety feel and are meaty, similar in density to the King Oyster.
By Alisha Randell
These mushrooms have a smooth velvety feel and are meaty, similar in density to the King Oyster. They hold up beautifully in just about any dish, with a
earthy flavor and delicate texture. They are sent to be milder in flavor that, their wild counter part, but I found them fully flavorful with a deep
Since I can not resist grabbing a variety of fresh goodies, I though these gorgeous red apples would add a wonderful texture along with a bit of extra sweetness.
- ¼ pound blue foot mushrooms
- 2 fennel bulbs
- 1 pound haricots verts
- 2-3 large apples
- 2-3 tablespoons sunflower oil
- ½ teaspoon freshly ground Tellicherry peppercorns
- ¼ teaspoon fennel salt
- Starting with the mushrooms, remove any debris with a dry pastry brush.
- Slice mushrooms in half or thirds for larger ones. Place mushrooms in a single layer on a baking sheet lined with parchment paper. Brush mushrooms with oil and cover mushrooms loosely with foil.
- Begin roasting mushrooms in a pre-heated oven at 425 degrees F for about 20 minutes, turning them midway though roasting time.
- While your mushrooms are roasting, prepare fennel and apples by slicing each into ¼ inch slices. Remove the mushrooms from the oven, push them off to one side making sure not to overlap.
- Place fennel, apples and haricots verts onto the baking sheet with the mushrooms. Brush with remaining oil, adding more if desired. Toss beans to make sure oil is distributed well.
- Sprinkle with fennel salt and pepper. Cover beans loosely with foil.
- Place baking sheet back into the oven and continue baking for an additional 25-30 minutes removing the foil from the beans and turning vegetable and apples midway through cooking time.