Saute fennel and shallots with oil in pot over medium heat. When shallots turn transparent, add button mushrooms and continue cooking. When mushrooms reduce in size, add shitake mushrooms and a couple pinches of salt. Turn up heat to high, add dry cider and bay leaves.
Bring to a boil, cover, turn heat down to low and simmer for 30 minutes.
Garnish with parsley. I love eating this by itself or with polenta or couscous tossed in a little bit of butter.