Ingredients

 Half a kg, of assorted mushrooms

2 cups button mushrooms, sliced

1 fennel head coarsely chopped

1 oz sun dried tomatoes

2 tbsp olive oil

10 shallots, peeled

1 1/4 cup dry cider

2 tbsp tomato paste

2 bay leaves

fresh parsley, rough chopped

salt

Sautay fennel and shallots with oil in pot over medium heat. When shallots turn transparent, add button mushrooms and continue cooking. When mushrooms reduce in size, add  mushrooms and a couple pinches of salt. Turn up heat to high, add dry cider and bay leaves.

Bring to a boil, cover, turn heat down to low and simmer for 30 minutes.

Garnish with parsley