Recipe - Fennel With Mushrooms And Prosciutto

8 Heads fennel; as noted
1 One fourth cup Chicken broth
Three fourths cup White wine; slightly sweet
(such as Johannisberg
Riesling)
1 pound Sliced mushrooms
2 ounce Prosciutto; thinly cut or sliced up
And minced

Sauteed mushrooms and crisp prosciutto pieces peek out from tender
winepoached fennel bulbs, garnish with fennel fronds. Prep and cook time:
About 1 hour and 20 minutes (1 hour and 30 minutes if prepared ahead and
chilled). You can steam the fennel, make the mushroom filling, and stuff
the bulbs 1 day ahead. *Fennel Note about 6 One half pounds total, 8 fennel,
each 3 inches wide at base.
1. Trim off fennel stalks and feathery greens. Reserve feathery greens,
mincing enough of them to make One fourth cup. (If making ahead, chill 2
tablespoons of the minced greens, as well as the remaining feathery sprigs
to use to garnish platter when served.) Reserve fennel stalks for use in
soups or stocks. Trim any brown spots from bulbs; arrange in a single layer
in a 5 to 6quart pan. Pour broth andwine over them; cover and bring to a
boil over high heat, then simmer until fennel is very tender when pierced,
35 to 45 minutes. Set aside until cool enough to handle: reserve cooking
liquid.
2. While fennel cooks, combine mushrooms, prosciutto, and 2 tablespoons of
the minced fennel greens in an 8 to 10inch nonstick frying pan. Cover and
cook over mediumhigh heat until mushrooms exude juice, about 7 minutes.
Uncover and cook, stirring often, until liquid evaporates and mushrooms are
browned, about
15 minutes; set aside.
3. With a small knife and a sharpedged spoon, scoop out inner part of
fennel bulbs so that you have a 1/4inchthick shell, keeping shell intact.
(Reserve scoopedout fennel for soups or other uses, if desired.) Spoon
mushroom mixture equally into bulbs. Arrange bulbs in a baking dish large
enough to hold them in a single layer. Spoon reserved cooking liquid over
them. (If making ahead, cover and chill up to 1 day.)
4. Bake stuffed fennel bulbs, covered, in a 375F/190C oven for 15 minutes;
uncover and continue baking until hot, about 10 more minutes (20 minutes if
made ahead and chilled). Transfer bulbs to a serving platter; sprinkle
lightly with remaining minced fennel greens, and garnish platter with
fennel sprigs.
Per serving 67 cal., 21% (14 cal.) from fat; 4.9 g protein; 16 g fat (0.4 g
sat.); 6 g carbo.; 253 mg sodium; 6.3 mg chol.
Posted at McRecipe by 'PATH' 10/26/96.
Recipe By : Sunset November 1996

Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 13:00:32 0700 (PDT)

From: PatH phannema@wizard.ucr.edu