Fennel a la Grecque with Portobello Mushrooms Fennel seeds have always been a primary seasoning for a la Grecque presentations essentially vegetables poached in aromatic broth. So it made sense to cook the fennel vegetable itself a la Grecque. Makes 4 servings.
	Ingredients: 2 fennel bulbs 2 tablespoons olive oil 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1/2 teaspoon thyme 1/2 teaspoon marjoram 1/4 teaspoon whole, black peppercorns 2 bay leaves 1 dried chile pepper 1 teaspoon kosher salt 1 lemon, juice and all 1/2 cup dry white wine 1 large portobello mushroom, about 4 ounces Kosher salt and freshly ground pepper to taste
	Instructions: 1. Remove stalks from fennel. 2. Put stalks with fronds attached, half the olive oil, and the remaining ingredients along with 1 quart of water in a 4-quart pot. 3. Bring to a boil, reduce heat, and simmer 5 minutes. 4. Add whole fennel bulbs, cover, and simmer gently about 15 minutes or until bulb is easily pierced with the tip of a knife. 5. Turn off heat and let fennel cool in broth about 30 minutes. 6. Strain broth into a saucepan and cook over medium-high heat until reduced to 1/3 cup. 7. Meanwhile, remove stem from mushroom, brush the cap with the remaining oil, season with salt and pepper, and grill under a broiler 3 to 5 minutes on each side, or until soften and lightly charred. 8. Chop coarsely. 9. Remove very bottom 1/8 inch of fennel, cut into 1/2 -inch slices, and arrange on a platter. 10. Sprinkle mushroom over and pour reduced fennel liquid over. 11. Serve at room temperature.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony