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1
In a medium saucepan, heat 2 tablespoons of the oil over medium heat.
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2
Add the celery, fennel, and shallots, and cook, stirring, until softened, about 4 minutes.
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3
Add 1 teaspoon garlic and cook for 30 seconds.
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4
Add the water, white wine, lemon juice, peppercorns, coriander seeds and fennel seeds.
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5
Bring to a simmer and cook for 10 minutes.
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6
Strain the liquid and return to the saucepan with the mushrooms.
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7
Stir to coat and simmer for 10 minutes.
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8
Season, to taste, with salt and freshly ground black pepper.
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9
Remove the mushrooms with a slotted spoon and arrange in a serving dish.
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10
Bring the broth to a boil and reduce until thickened almost to a syrup-like consistency.
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11
Adjust the seasoning and pour the broth over the mushrooms.
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12
Cover and refrigerate until chilled.
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13
In a separate pan, add remaining 2 tablespoons olive oil over medium-high heat.
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14
Add the remaining 2 teaspoons garlic and saute for 15 seconds.
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15
Add escarole and radishes and season with salt and pepper and saute for 30 seconds.
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16
Add the chicken stock, just to cover the vegetables and bring to a simmer.
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17
Cover and cook over medium-low heat for 15 minutes, or until the escarole is tender.
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18
Ladle mushrooms into serving bowls.
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19
Garnish with parsley and serve slightly chilled or at room temperature.
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20
Serve on crusty bread with braised escarole and radishes.
