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Ингредиенты
- 1 x fennel head - (abt 3 1/2" wide)
- 1 lb chanterelle or possibly common mushrooms
- 2 Tbsp. butter or possibly margarine
- 1 c. brandy (or possibly white wine or possibly fat-skimmed chicken broth)
- 3/4 lb brie cheese - (to 1)
- 2 x slender baguettes - (1 lb total)
Инструкции
- 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.
- Rinse mushrooms, drain, and trim off discolored stem ends and any bruises. Thinly slice mushrooms.
- 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.
- Add in brandy; stir till almost all the liquid is evaporated, 3 to 6 min.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 12 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 87 | 52% |
| Total Fat 9.92g | 12% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 201mg | 8% |
| Potassium 219mg | 6% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.73g | 0% |
| Protein 7.21g | 12% |
