Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.
Add mushrooms, rosemary, and fennel seeds. Sauté until mushrooms become soft and lightly browned.
Add all remaining ingredients. Continue to cook, stirring consistently, until remaining liquid has absorbed.
Remove from the heat and serve.
Notes
WFPB (Oil-Free) Variation: To keep this dish oil-free, simply sauté your garlic and mushrooms in a thin layer of vegetable broth or water in lieu of olive oil. Your mushrooms will still taste great. If your mushrooms start to stick to the pan, just continue adding a little more broth or water as you sauté them. In this version, we always use non-stick cookware. When we're making this dish WFPB-compliant, we also skip the liquid smoke.