Cremini mushrooms simmer briefly in white wine with lemon peel, fennel seeds, garlic, and thyme, then rest atop mesclun greens with chopped tarragon and a drizzle of the cooled cooking liquid.
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In 1-gallon pot, combine mushrooms, wine, lemon peel, lemon juice, olive oil, fennel seeds, garlic, thyme sprigs, salt, pepper, and water.
Bring mixture to , reduce heat, and , covered, for about 5-7 minutes .
Remove lemon peel, thyme sprigs, and smashed garlic. Remove mushrooms from pot with slotted spoon. Serve mushrooms atop mesclun, garnished with tarragon. Drizzle small amount of cooled cooking liquid over salad just before serving.
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