1 shallot, minced
1-2 cloves garlic, minced
olive oil, as needed
1 fennel bulb, diced, fronds removed
1/2 cup vegan white wine
1/2 cup vegan chicken broth
fresh dill, to taste
chanterelle mushrooms, sliced or diced, to taste
salt and pepper, to taste
1. Sauté garlic and shallots in the olive oil on medium for just a few moments, then add the fennel and cook about 1 minute more
2. Add wine, stir a few moments, then add the broth, dill, and mushrooms. I put about a little less than equal the amount of fennel. Season with salt and pepper.
3. Cover, and cook on medium-low heat for up to 30 minutes, stirring occasionally. If you think the liquid is getting too low for the sauté, just add a little splash more water.
4. Cook until the fennel is very soft, and the liquid has reduced out, it should be starting to almost caramelize, and will be almost sweet.