Serves: 6

12 pearl onions
3 tablespoons olive oil
2 teaspoons garlic, finely chopped
3 cups water
1 1/4 cups celery, chopped
1 fennel bulb, trimmed, thinly sliced
8 ounces portobello mushrooms
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground coriander
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 bunch watercress
4 ounces feta cheese, crumbled

Blanch onions in saucepan of boiling water 2 minutes. Drain; cool.
Peel onions.
Heat oil in heavy large skillet. Add garlic and sauté 1 minute. Add water, celery, fennel and onions; bring to boil. Add sliced cap mushrooms with stems trimmed, vinegar, salt, pepper and coriander. Simmer mushrooms until tender, about 30 minutes.
Pour mushroom mixture into strainer set over large bowl. Return strained liquid to same skillet.
Boil until reduced to 1/2 cup, about 12 minutes.
Combine mushroom mixture and reduced liquid in large bowl. Mix in parsley and thyme. Chill at least 2 hours and up to 6 hours.
Arrange watercress around edges of platter. Mound mushroom mixture in center. Sprinkle with cheese and serve.

Home