Fennel mushroom tomato sauce
The original recipe states this is a Nepalese dish, but if you didn’t know that you would guess it’s Italian. I tried the sauce with GABA rice and with pasta, and it goes even better with pasta. It’s hard to stop eating because it’s so tasty in this combination.
1 Fennel bulb
1 Can of tomatoes
6 Button mushrooms
1 tbsp Minced ginger root
1/2 tsp Sugar
Chili or 1/2 – 1 tsp Gochujang (optional)
Cut the fennel into thin slices and fry in oil for about 5 minutes. Add the sliced onion and ginger root, fry until the onions turn translucent. Add the sliced mushrooms and tomatoes and reduce to a thick sauce. Add the sugar and salt to taste. I removed half of the finished sauce and added Gochujang to the remaining sauce so we had 2 portions of mild and 2 portions of hot sauce to make everyone happy.