1 large fennel bulb, with leaves
1/2 pound whole mushrooms
3 tablespoons butter
1 tablespoon oil
Salt and freshly ground pepper
Wash and trim fennel, then quarter and thinly slice bulb, discarding core; you should have 2 1/2 to 3 cups sliced fennel. (If you have less, simply adjust the recipe accordingly.) Mince 1/4 cup of leaves and set aside. Slice mushrooms the same thickness as the fennel. Heat 1 tablespoon of the butter with the oil, and when foamy, add mushrooms; cook over medium-high heat until browned, about 3 minutes; remove and set aside. Add remaining butter and fennel to pan, and cook over medium heat until fennel is softened but still crunchy. Add mushrooms and stir together for a moment. Season with salt and pepper and stir in minced fennel leaves.
From www.writerguy.com/deb/recipes, from “Victory Garden Cookbook.”