Marinated Fennel with Mushrooms

Have fun preparing this mushroom dish!

Preheat the oven to 200 °C. Rinse the fennel bulbs and trim the intersections. Pluck off the green foliage, set aside. Cut the bulbs in half diagonally.

Place four pieces of aluminum foil on the surface with the blank side facing up, rub with a little oil herb. On each piece of aluminum foil, place 2 pieces of fennel with the cut sides on top of the oil herbs. Close the foil tightly over the fennel.

Cook in a hot oven (gas mark 2-3) for about 35 minutes.

Clean the mushrooms and cut them into fine leaves. Sprinkle with 2 teaspoons of lemon juice. Peel the garlic cloves and cut them into thin slices as well.

Heat 2 tablespoons of oil in a frying pan and briefly sauté the mushrooms in it in 2-3 batches, pour in the wine and briefly bring to the boil, transfer to a large enough bowl with rim form. Add the remaining oil to the frying pan and gently sauté the garlic in it. Pour the remaining juice of one lemon, season heartily with salt and pepper, mix with the mushrooms.

Rinse the mint, pluck the leaves. Unwrap the slightly crisp fennel, cut into narrow slices. Rinse the lemon hot, also cut into slices. Layer in alternate layers with mushrooms and mint leaves, fennel greens and anise seeds, pour marinade and let sit for 2-3 hours, sprinkle with anise seeds to.

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