Rinse fennel, remove any brown spots, cut stem at end into small pieces, cut into tender strips. Clean the mushrooms with a wet dishcloth, also cut into strips.
Heat olive oil, sauté fennel in it until hot, sauté mushrooms in olive oil in separate frying pan or in a saucepan.
After sautéing, add both vegetables to a frying pan. Finely chop fennel seeds and add to vegetable form. Season everything with salt, pepper and lemon.
Frying time for fennel and mushrooms is no more than 5 min.
After that it is still al dente and juicy due to the olive oil.
The vegetables are an ideal accompaniment to fish, meat or possibly a crusty baguette.