Recipe: Fennel-Mixed Greens Salad with Baked Mushrooms

FENNEL-MIXED GREENS SALAD WITH BAKED MUSHROOMS

12 large mushrooms
1 bunch green onions with some green tops, chopped
2 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon fennel seeds
1 tablespoon minced fresh thyme leaves
6 ounces blue cheese, crumbled
feathery leaves of 2 bulbs fennel, chopped
1 teaspoon fresh lemon juice
salt and freshly ground pepper
1/4 cup dry bread crumbs
olive oil
12 cups mixed crisp greens such as arugula, frisee, escarole, and red romaine
2 bulbs fennel (about 3/4 pounds each, trimmed and chopped
4 tablespoons chopped Italian parsley
4 tablespoons chopped green onions
2 tablespoons fennel leaves
1 tablespoon thyme knives
1 red bell pepper, seeded and finely chopped
FOR THE VINAIGRETTE:
6 tablespoons white balsamic or wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1/2 cup extra-virgin olive oil

Wipe the mushrooms with a damp cloth. Remove the stems from the caps and chop coarsely; reserve the caps; set aside.

Briefly saute the green onions and garlic in the olive oil, stirring,

Add the mushroom stems, fennel seeds, and thyme, and continue to saute until soft. Remove from the heat and let cool.

Stir in the cheese, chopped fennel leaves, lemon juice, salt and pepper, and bread crumbs.

Preheat oven to 400 degrees.

Stuff the reserved mushroom caps loosely with the cheese filling, mounding slightly, and place them in a shallow pan. (If not serving within 15 minutes, cover with plastic wrap and refrigerate.)

Drizzle lightly with olive oil and bake for 10 minutes or until lightly browned.

Place a handful of greens on each chilled salad plate. Mound the chopped fennel bulb on the green. In a small bowl, combine all the ingredients for the vinaigrette except the olive oil, then whisk in the oil. Drizzle each salad with vinaigrette, Place a warm mushroom cap in the center and sprinkle with the parsley, green onions, fennel leaves, thyme, and red bell pepper.

Servings: 12
Source: Lucinda Hutson/Herb Companion/October-November 1998