Step 1

Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium heat, stirring frequently, until the leeks are wilted and the fennel tender-crisp, 10 to 15 minutes. Add tiny amounts of water if needed to keep the skillet moist.

Step 2

When the vegetables are done to your liking, stir in the parsley and nuts. Season with salt and pepper, then serve at once.