1⁄2 cup extra-virgin olive oil
1 lb. cremini or button mushrooms, stemmed
1⁄2 cup dry white wine
1⁄4 cup thinly sliced fresh fennel stalk
(with some chopped fronds)
2 tbsp. fresh lemon juice
1⁄2 tsp. fresh thyme leaves
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper, to taste
1. Heat oil in a 12" skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.
2. Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve chilled, warm, or at room temperature.
MAKES 2 1⁄2 CUPS