Description
These lovely mushrooms pair extremely well with the vegetables and apples.
Ingredients
Scale
- 1/4 pound blue foot mushrooms
- 2 fennel bulbs
- 1 pound haricots verts
- 2–3 large apples
- 2–3 tablespoons sunflower oil
- 1/2 teaspoon freshly ground Tellicherry peppercorns
- 1/4 teaspoon fennel salt
Instructions
- 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 1/4 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.
Notes
The Blue Foot mushrooms should be thoroughly cooked
prior to eating.
- Prep Time: 20 mins
- Cook Time: 50 mins