Choose section to search
Type to search
Recipe Book
Good Living / Savory
Finocchio and Mushroom Trahanoto
Finocchio and Mushroom Trahanoto
  • Finley chop the onion and garlic.
  • Quarter the mushrooms and place in a bowl.
  • Cut the finocchio in half, lengthwise and thinly slice, vertically.
  • Place a pot over medium heat, add the olive oil and let it get hot.
  • Add the onion, garlic, mushrooms, finocchio, anise seeds and thyme leaves.
  • Sauté for 5 minutes, until the vegetables caramelize and the seeds are toasted.
  • Add the trahana and stir for 2-3 minutes with a wooden spoon to distribute among the vegetables.
  • Add the ouzo and wait for 2-3 minutes so the alcohol can evaporate.
  • Add the water, bouillon cube, salt and pepper.
  • Stir often so that the trahana doesn’t stick to the bottom of the pot.
  • As soon as the water is absorbed, the trahana is ready.
  • Remove from heat, finely chop the spring onion and tomato.
  • Add them to the pot, season to taste, sprinkle with grated parmesan and serve
Rate this recipe You need to login
0 ratings
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651