| BAKED BRIE WITH FENNEL AND MUSHROOMS APPETIZER |
1 head of fennel
1 pound chanterelle or other
mushrooms, rinsed and thinly
sliced
2 Tbsp. butter or margarine
1 cup brandy or white wine
¾ to 1 pound brie cheese
slender baguette
Rinse and drain fennel. Cut off stalks; chop enough of the feathery
green leaves to make about 1/4 cup, and reserve. Cut the head into
1/4-inch chunks.
In a 10- to 12-inch frying pan over high heat, frequently stir
chopped fennel head, mushrooms, and butter until liquid is evaporated
and mixture begins to brown, 10 to 15 minutes. Add brandy; stir until
almost all the liquid is evaporated, 3 to 6 minutes.
Spoon ½ the fennel mixture into a shallow casserole about 3 inches
wider than the brie Set brie in casserole and spoon remaining fennel
mixture evenly over and around cheese.
Bake cheese in a 350 degree oven until runny in the center (cut to
test), 10 to 15 minutes, 25 to 35 minutes if chilled.
Sprinkle reserved chopped fennel leaves over cheese. Spoon cheese
and fennel mixture onto toasted baguette slices.
Adapted from fooddownunder.com