Fennel With Mushrooms And Prosciutto

INGREDIENTS

INSTRUCTIONS

Sauteed mushrooms and crisp prosciutto pieces peek out from tender
wine-poached 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 1/2
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 1/4 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 6-quart 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
10-inch nonstick frying pan. Cover and cook over  medium-high 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 sharp-edged
spoon, scoop out inner part of fennel bulbs  so that you have a
1/4-inch-thick shell, keeping shell intact.  (Reserve scooped-out
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'  Posted to MC-Recipe Digest V1 #260
Date: Sat, 26 Oct 1996 13:00:32 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

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