Earthy, sweet, and savory — a comforting side that tastes like autumn in a pan.
Joe Sasto's Roasted Mushroom and Caramelized Fennel dish layers deep, golden flavors in every bite. Cremini mushrooms roast until crisp-edged and meaty, while fennel and shallots slowly caramelize in olive oil and butter, developing a rich sweetness. Everything comes together in a silky pan gravy made from wine, stock, and a touch of Dijon for brightness.
Tossed together just before serving, the vegetables become glossy and aromatic, finished with a sprinkle of fresh parsley for a burst of color and freshness. It’s a simple yet elegant side dish — perfect alongside roast chicken, steak, or as a cozy vegetarian main.
Caramelized Fennel & Shallots with Roasted Mushrooms, Garlic, Thyme, and Pan Gravy
15 min
35 min
4
Dinner
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
- 2 Bulbs Fennel (trimmed and sliced into wedges)
- 4 Large Shallots (peeled and halved)
- 8 oz Cremini Mushrooms (halved or quartered)
- 6 Cloves Garlic, Peeled
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 4–5 Sprigs Fresh Thyme
Salt and Black Pepper
1 tbsp Flour
½ Cup Dry White Wine (or Sherry)
1 Cup Vegetable or Chicken Stock
1 tsp Dijon Mustard (optional for depth)
2 tbsp Fresh Parsley, Chopped
Directions
1. Roast the Mushrooms
Preheat oven to 425°F. Toss cremini mushrooms with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until browned and crisp at the edges.
2. Caramelize Fennel and Shallots
Meanwhile, heat a large skillet over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. Place fennel wedges and shallots cut-side down. Cook slowly, flipping occasionally, until golden brown and tender, about 15 minutes. Add garlic cloves and thyme sprigs for the last 5 minutes. Transfer vegetables to a warm platter.
3. Make the Pan Gravy
In the same skillet, melt 1 tbsp butter. Sprinkle in 1 tbsp flour and stir to form a roux, cooking 1 minute. Deglaze with white wine, scraping up browned bits. Whisk in stock and Dijon (if using). Simmer 3–4 minutes until slightly thickened. Season with salt and pepper.
4. Combine
Return roasted mushrooms, caramelized fennel, shallots, and garlic to the pan, tossing gently in the gravy. Heat just until everything is glossy and coated.
5. Finish
Remove thyme stems. Scatter fresh parsley over the top before serving.
