In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, fennel, and shallots, and cook, stirring, until softened, about 4 minutes.
Add 1 teaspoon garlic and cook for 30 seconds. Add the water, white wine, lemon juice, peppercorns, coriander seeds and fennel seeds. Bring to a simmer and cook for 10 minutes. Strain the liquid and return to the saucepan with the mushrooms. Stir to coat and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the mushrooms with a slotted spoon and arrange in a serving dish. Bring the broth to a boil and reduce until thickened almost to a syrup-like consistency. Adjust the seasoning and pour the broth over the mushrooms. Cover and refrigerate until chilled.
In a separate pan, add remaining 2 tablespoons olive oil over medium-high heat. Add the remaining 2 teaspoons garlic and saute for 15 seconds. Add escarole and radishes and season with salt and pepper and saute for 30 seconds. Add the chicken stock, just to cover the vegetables and bring to a simmer. Cover and cook over medium-low heat for 15 minutes, or until the escarole is tender.
Ladle mushrooms into serving bowls. Garnish with parsley and serve slightly chilled or at room temperature. Serve on crusty bread with braised escarole and radishes.
Yield: 4 to 6 servings