Our Wild Foraged Fennel Pollen is a seasoning unlike anything else. Hand-harvested from the Sicani Mountains at La Furtuna Estate, our Fennel Pollen is a distinct zing of flavor that will have licorice fans and epicures shouting for joy. It has been used in Italian cooking for centuries and can be enjoyed many different ways. In fact, we keep hearing from customers about the delicious ways they use our Fennel Pollen, ways we hadn't even tried before they suggested it. One great way to cook with it is with portobello mushrooms. Portobellos make a great entree, meat substitute, or side dish. Their smoky, earthy flavor and meaty texture is what makes them so delicious. When finished with our Wild Foraged Fennel Pollen, they're pretty hard to resist and couldn't be easier to prepare and enjoy.
Prep Time: 20 minutes; Cook Time: 10 minutes
2 portobello mushrooms
1/4 cup balsamic vinegar
1/2 tbsp of Heritage Blend Extra Virgin Olive Oil
2 cloves of garlic, minced
1/2 tbsp of tamari or soy sauce
1/2 tsp of Wild Foraged Fennel Pollen
- For the marinade, whisk together balsamic vinegar, Heritage Blend Olive Oil, minced garlic, and tamari/soy sauce.
- Remove stems of portobello mushrooms. You can also scoop out the gills of the mushrooms as well if you prefer, but this isn't necessary.
- Add the mushrooms to the marinade and toss to evenly coat. Let sit for 7 minutes and then turn. Let sit for another 7 minutes.
- While the mushrooms are marinating, heat a grill or cast iron pan over medium heat.
- When the mushrooms are ready, cook on the grill or cast iron skillet (add 1/4 tbsp of oil to the pan if using this method) for 3-4 minutes on each side until soft and golden brown. Baste with the remaining marinade a couple of times on each side while cooking.
- Remove the mushrooms from the grill and finish with the Wild Foraged Fennel Pollen. Mangiamo!