Braised Fennel & Portabello Mushroom Caps

Braised Fennel*

• 1 tsp fennel seeds
• 3 medium fennel bulbs, with stems and fronds still attached if possible
• 2 Tbsp olive oil
• 1/2 cup try white wine
• Kosher salt
• 1/4 cup vegetable stock or water

1. Preheat oven 400 degrees.
2. Put fennel seeds in a small skillet and toast over low heat, shaking the pan frequently so that they toast evenly, until fragrant. About 2-3 minutes.
3. Crush and grind the seed with a mortar and pestle or just chop firmly with a sharp chef's knife.
4. Cut all stalks from the fennel bulbs, reserving some of the fronds only if they look fresh.
5. Cut and quarter the bulbs and arrange them in a shallow baking dish.
6. Drizzle olive oil and wine, sprinkle salt and fennel seeds.
7. Add stock and chopped fronds (if you saved them). Toss and coat evenly.
8. Cover dish with foil and braise for 30 minutes.
9. Remove the foil and continue cooking until fennel is golden, another 15-20 minutes.
10. Optional: brush bulbs with olive oil and Parmesan cheese ten minutes before removing from oven.

** From William Sonoma's Bride & Groom Cookbook by Gayle Pirie and John Clark

Portabello Mushroom Caps

• Large portabello mushroom caps (1 per person)
• Extra virgin olive oil
• 1/4 cup White wine
• 1/4 cup Marsala Wine
• 1/4 cup Mushroom broth
• 1/2 cup Fresh chopped basil
• Fresh multi grain bread
• Crushed garlic (one large clove)
• Parmesan cheese
• Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. In a large oven safe skillet, saute mushroom caps over white wine, basil, Marsala whine and some mushroom broth over medium heat.
3. Saute on both sides for about 4 minutes.
4. White mushrooms are in skillet, prepare four pieces of multi grain bread by drizzling olive oil, spreading some crushed garlic and sprinkling chopped basil and Parmesan cheese over it.
5. When mushrooms are done sauteing, put entire skillet in oven on top shelf for 8 minutes.
6. Put bread in oven also but on bottom shelf of oven. (Both mushroom and bread will be ready in 8 minutes.)
7. While they are both in oven, prepare some greens (I prefer Boston Lettuce) with extra virgin olive oil, vinegar, garlic powder and herbs of your choice.
8. Take mushrooms and bread out of oven. Slice caps in half, put one half on warm bread, slice the other half and place over greens.