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' 10/26/96.
Recipe By     : Sunset November 1996
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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