Baked Brie With Fennel And Mushrooms

Directions

1. Rinse and drain fennel. Cut off stalks; chop sufficient of the feathery green leaves to make about 1/4 c., and reserve (throw away stalks with remaining greens). Trim root ends, bruised areas, and coarse fibers from fennel head; cut head into 1/4-inch chunks.
2. Rinse mushrooms, drain, and trim off discolored stem ends and any bruises. Thinly slice mushrooms.
3. In a 10- to 12-inch frying pan over high heat, frequently stir minced fennel head, mushrooms, and butter till liquid is evaporated and mix begins to brown, 10 to 15 min.
4. Add in brandy; stir till almost all the liquid is evaporated, 3 to 6 min.
5. Spoon 1/2 the fennel mix into a shallow casserole about 3 inches wider than the brie (or possibly 1/4 of the fennel mix into each of 2 shallow casseroles if using small cheeses). Set brie in casserole (or possibly casseroles) and spoon remaining fennel mix proportionately over and around cheese.
6. Cut baguettes diagonally crosswise into 1/4-inch slices. Lay slices on 2 baking sheets (14 by 17 inches). Bake in a 350 degree oven till lightly toasted, 10 to 13 min. Transfer slices to a rack to cold.
7. Bake cheese in a 350 degree oven till runny in the center (cut to test), 10 to 15 min, 25 to 35 min if chilled.
8. Sprinkle reserved minced fennel leaves over cheese. To serve, set casserole with cheese on an electric warming tray or possibly over a candle to keep hot. Spoon cheese and fennel mix onto toasted baguette slices.
9. This recipe yields 12 servings.
10. Comments: Use whole brie cheese (1 large or possibly 2 small); cut pcs will ooze. Along with baguette slices, offer Belgian endive leaves to hold spoonfuls of cheese: rinse 2 heads (about 10 ounces total) and separate leaves. If starting brie up to 1 day ahead, prepare ingredients through step 6; refrigeratecheese and reserved fennel greens separately airtight, and store cooled toast airtight at room temperature.