400 g sheep cheese
2 fennel bulbs
1 red bell pepper
1 spring fresh thyme (or dried)
300 g small chanterelle mushrooms
salt, pepper olive oil
Cut fennel and red pepper into thin strips. Chop thyme
leaves finely. Brush chanterelle mushroom, larger divide.
Heat in a nonstick pan 2 tablespoons olive oil and sauté fennel and
peppers. Add chanterelles and thyme and stew all until al dente. Season
with salt and pepper.
Divide cream cheese into four pieces and serve with the vegetables.
Drizzle with olive oil and season with salt and pepper.
