| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
24 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1/4 |
sm |
Fennel bulb; trimmed, thinly |
|
|
Shaved on a mandoline; and roughly chopped |
| 1 |
sm |
Leek; white and light green parts, cut 1" pieces, |
|
|
And well washed |
| 3/4 |
ts |
Ground coriander |
|
|
Kosher salt |
|
|
Freshly-ground black pepper |
| 4 |
oz |
Fresh goat cheese |
| 1 |
|
Recipe Golden Mushroom Caps; (see recipe) |
INSTRUCTIONS
Heat the butter in a medium skillet over medium heat. Add the fennel and
the leeks and cook until softened, 5 to 8 minutes. Add the coriander and
season with salt and pepper to taste. Transfer to a large plate to cool.
Reserve 2 tablespoons for garnish.
Heat the oven to broil with the rack in the center. Mash the goat cheese
into the leek-fennel mixture until well combined. Use a small spoon to fill
each mushroom cap with the filling.
Place the caps on a baking sheet and broil until hot throughout, about 1
minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve
hot.
Makes 2 dozen.
Comments: Fennel, also called anise, has a slight licorice flavor. Fennel
bulbs vary greatly in size, depending on the season. Buy a very small bulb,
about 1 pound, for this recipe.
Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright:
"1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8"
Per serving: 5 Calories (kcal); trace Total Fat; (81% calories from fat);
trace Protein; trace Carbohydrate; 1mg Cholesterol; 1mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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