Mushroom Conserva

烧热2汤匙油在一个大煎锅/地中海ium until shimmering. Add beech, cremini, and oyster mushrooms and 1/2 teaspoon salt; cover and cook until mushrooms start to release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.

Add fennel seeds to skillet; toast over medium, stirring often, until fragrant, about 2 minutes. Remove skillet from heat; let cool slightly, about 2 minutes. Stir in shallots, vinegar, thyme, garlic, sugar, crushed red pepper, remaining 1 cup oil, and remaining 2 teaspoons salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is just warm, 3 to 5 minutes.