Instructions: Rinse and drain fennel. Cut off stalks; chop enough of the feathery green leaves to make about 1/4 cup, and reserve (discard stalks with remaining greens). Trim root ends, bruised areas, and coarse fibers from fennel head; cut head into 1/4-inch chunks.

Rinse mushrooms, drain, and trim off discolored stem ends and any bruises. Thinly slice mushrooms.

In a 10- to 12-inch frying pan over high heat, frequently stir chopped fennel head, mushrooms, and butter until liquid is evaporated and mixture begins to brown, 10 to 15 minutes.

Add brandy; stir until almost all the liquid is evaporated, 3 to 6 minutes.

Spoon 1/2 the fennel mixture into a shallow casserole about 3 inches wider than the brie (or 1/4 of the fennel mixture into each of 2 shallow casseroles if using small cheeses). Set brie in casserole (or casseroles) and spoon remaining fennel mixture evenly over and around cheese.

Cut baguettes diagonally crosswise into 1/4-inch slices. Lay slices on 2 baking sheets (14 by 17 inches). Bake in a 350 degree oven until lightly toasted, 10 to 13 minutes. Transfer slices to a rack to cool.

Bake cheese in a 350 degree oven until runny in the center (cut to test), 10 to 15 minutes, 25 to 35 minutes if chilled.

Sprinkle reserved chopped fennel leaves over cheese. To serve, set casserole with cheese on an electric warming tray or over a candle to keep warm. Spoon cheese and fennel mixture onto toasted baguette slices.

This recipe yields 12 servings.

Comments: Use whole brie cheese (1 large or 2 small); cut pieces will ooze. Along with baguette slices, offer Belgian endive leaves to hold spoonfuls of cheese: rinse 2 heads (about 10 ounces total) and separate leaves. If starting brie up to 1 day ahead, prepare ingredients through step 6; chill cheese and reserved fennel greens separately airtight, and store cooled toast airtight at room temperature.

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