12 ounces mushrooms, brushed clean
1 tablespoon unsalted butter
a few pinches fine grain sea salt
1 small bulb of fennel, trimmed and sliced very thinly
1-2 tablespoons creme fraiche
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of watercress, sorrel, or arugula
1 teaspoon of olive oil
Cut mushrooms into 1/3-inch thick slices.
In your largest skillet, over high heat, melt the butter. Add the mushrooms and a few pinches of salt, and use a spatula to stir until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes. Two minutes before the mushrooms are done cooking, stir in the fennel. When finished, removed from heat, wait ten seconds, and stir in the creme fraiche. Add most of the dill and chives, pepper and more salt if needed.
Quickly toss the watercress with the olive oil and a pinch of salt. Serve the mushrooms immediately alongside the watercress.