Lightly brown the shallot and garlic in coconut oil.
Add finely chopped fennel, ginger, chilli and coriander, give it a good mix and let cook for five minutes, stirring often on low-medium heat.
Add a splash of quality balsamic vinegar and put the lid on, leave to braise for five to ten minutes.
Serve with the mushrooms and one great big raw green salad – always take a raw salad with cooked foods – the live enzymes will help to digest the rest of the meal for you.