Peel shallots and garlic cloves, sauté with fennel seeds in 3 tbsp oil. Add white wine and cook for 10 minutes in a closed saucepan until soft. Season with salt and 1 tsp. sugar. Sauté the cleaned mushrooms and chopped parsley in the remaining oil for 1 minute, season with salt and add pepper. Mix with the shallots and leave for one night.
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