Fennel, mushroom and onion pan

Ingredients for 2 servings:

• ½ bulb(s) of fennel
• 1 bulb(s) of vegetable onion(s)
• 1 can mushrooms, large, sliced
• 2 tsp, heaped locust bean gum
• e.g. salt and pepper
• Herbs of Provence
• 1 orange(s)
• e.g. cinnamon
• Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Dice the fennel and onion and fry in a pan. Drain the mushrooms, reserving the canning liquid in a mixing bowl. As soon as the onions begin to brown, add the mushrooms and simmer, covered, until the water is drained. Meanwhile, season the mushroom liquid with herbs and spices, stir in the locust bean gum, and let it swell. Add it to the pan once the mushrooms have drained, and stir the vegetables thoroughly until the liquid has thickened. To serve, fillet the orange. Place the vegetables in a deep plate and fan out the orange slices on top. Sprinkle with cinnamon and a little dried parsley and garnish with some fennel leaves. Tip: If you want the sauce a little thicker, you can dilute the mushroom liquid with (soy) milk. This will give the sauce a light creamy flavor. The fennel can also be cut into sticks. Since the individual pieces then take longer to cook, the fennel flavor comes through more strongly.