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November 28, 2005
Baked Brie with Fennel & Mushrooms
This elegant dish is great for potlucks and parties. Carmelizing the fennel and mushrooms give it a subtly sweet and nutty flavor.
Baked Brie with Fennel & Mushrooms
1 large fennel head or two small ones
1 lb chantrelles, cleaned and thinly sliced
2 TBS butter
1/3 c.brandy
¾ lb brie
2 slender baguettes
Reserving ¼ c of the feathery leaves, cut of the stalks and discard. Cut the bulb into ¼’ pieces. Saute the mushrooms and fennel in the butter over med high heat until the mushroom liquid has evaporated and the mixture begins to brown. Reduce heat to medium. Add the brandy and cook until the liquid has evaporated.
Spoon ½ of the fennel mixture into a shallow casserole dish slightly larger than the brie. Place the brie on the fennel mixture. Spoon the remaining fennel mixture around the brie.
Bake at 350 about 15 minutes until the cheese is runny.
Serve with toasted baguettes.
Posted by Christine at November 28, 2005 06:16 PM
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