Mushrooms with Fennel Seed and Ginger

Serves 4

This naturally goes with a spinach salad, but it's not too shabby on romaine either. Try a bit of cheese sprinkled on top. Goat and feta are especially good.

• 3/4 lb. fresh mushrooms
  
• 4 Tbsp. vegetable oil
  
• 1/2 cup finely chopped tomato
  
• 1/4 tsp. crushed fennel seed
  
• 1/4 tsp. ground ginger
  
• 1/4 tsp. ground turmeric
  
• 1/4 tsp. cayenne pepper
  
• 1/2 tsp. salt, or to taste

Cut the mushrooms into 1/4-inch slices.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the mushrooms and cook until they release their water. Add the remaining ingredients and cook until the tomatoes are soft.