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1
Rinse and drain fennel.
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2
Cut off stalks; chop sufficient of the feathery green leaves to make about 1/4 c., and reserve (throw away stalks with remaining greens).
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3
Trim root ends, bruised areas, and coarse fibers from fennel head; cut head into 1/4-inch chunks.
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4
Rinse mushrooms, drain, and trim off discolored stem ends and any bruises.
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5
Thinly slice mushrooms.
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6
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.
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7
Add in brandy; stir till almost all the liquid is evaporated, 3 to 6 min.
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8
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).
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9
Set brie in casserole (or possibly casseroles) and spoon remaining fennel mix proportionately over and around cheese.
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10
Cut baguettes diagonally crosswise into 1/4-inch slices.
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11
Lay slices on 2 baking sheets (14 by 17 inches).
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12
Bake in a 350 degree oven till lightly toasted, 10 to 13 min.
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13
Transfer slices to a rack to cold.
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14
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.
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15
Sprinkle reserved minced fennel leaves over cheese.
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16
To serve, set casserole with cheese on an electric warming tray or possibly over a candle to keep hot.
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17
Spoon cheese and fennel mix onto toasted baguette slices.
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18
This recipe yields 12 servings.
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19
Comments: Use whole brie cheese (1 large or possibly 2 small); cut pcs will ooze.
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20
Along with baguette slices, offer Belgian endive leaves to hold spoonfuls of cheese: rinse 2 heads (about 10 ounces total) and separate leaves.
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21
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.
