Basque Mushroom Melt Wrap

Method

1. Start by prepping your brioche buns, cheddar, mayonnaise so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the mushroom melt, and cook until deeply browned and aromatic.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Serve warm, ideally with something to soak up the sauce.