CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Fennel with Mushrooms and Prosciutto


Home | Recipes | F
Sides Vegetables

Ingredients:

  • 8 Heads fennel; as noted
  • 1 1/4 c Chicken broth
  • 3/4 c White wine; slightly sweet (such as Johannisberg Riesling)
  • 1 lb Sliced mushrooms
  • 2 oz Prosciutto; thinly sliced
  • And minced

Directions:

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>