1/4cupred onionslivered thin and cut into 1-2" pieces
1bulb of fennelcleaned and very thinly sliced (stalks and leaves removed and saved for another use)
6large mushroomscleaned and sliced to bite size pieces (I used crimini)
½teaspoonkosher saltadjust to taste
¼teaspoonfreshly ground black peppergenerously adjust to taste
Instructions
In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms.
Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Add salt and pepper, taste, and adjust as desired.