Yield: 3 to 4 servings
Trim stems off fennel bulb to within 1/4- inch of bulb. Reserve some leaves for garnish. Cut fennel into quarters; slice crosswise.
Place fennel in saucepan with broth or water to cover. Bring to a boil; reduce heat. Simmer, partially covered, for 15 minutes or until tender.
Drain and remove fennel.
In same pan, heat oil; saute mushrooms with shallots and garlic until tender.
Toss with fennel; sprinkle with salt and pepper.
Garnish with some of the reserved fennel leaves.
Source: Frieda's - the Speciality Fruit Company
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