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Fennel with Mushrooms and Proscuitto
This recipe came from a very old Sunset Magazine. If you like fennel at all you are going to LOVE this recipe ... and who doesn't like mushrooms? And, it's so pretty served on individual plates with some of the fennel fronds underneath the fennel cup bulb. This one is truly delicious!
- 8 fennel bulbs, 3” wide at base
- 1 1/4 C. chicken broth
- 3/4 C slightly sweet white wine, such as Johannisberg Riesling
- 1# mushrooms, sliced … your choice of mushrooms
- 4 oz. thinly sliced proscuitto, minced
Trim fennel stalks and feathery greens – reserving the greens and mincing enough of them to make 1/4 cup (wrap in damp paper towel and fridge to keep them fresh until serving). Trim the bulb of any brown spots and arrange in a single layer in a 5-6 quart pan. Pour broth and wine over them; cover and bring to a boil over high heat, then simmer until fennel is very tender when pierced – 34-45 minutes. Set aside until cool enough to handle; reserve cooking liquid.
?While fennel cooks, combine mushrooms, proscuitto, and 2 tablespoons of the minced fennel greens in skillet. Cover and cook over medium-high until mushrooms exude juice, about 7 minutes. Uncover and cook, stirring often, until liquid evaporates and mushrooms are browned, about 15 minutes; set aside.
With small knife and a sharp-edged spoon, scoop out inner part of fennel bulbs so that you have about a 1/2” shell – add scooped out inner part to the mushroom mixture. Spoon mushroom mixture equally into bulbs. Arrange bulbs in a baking dish in a single layer. (If making ahead, cover and chill up to 1 day.)
Baked the stuffed bulbs, covered, in a 375 degree oven for 15 minutes; uncover and continue baking until hot – 10 or more minutes – 20 if made ahead and chilled. Transfer to a serving platter; sprinkle lightly with remaining minced fennel greens, and garnish platter with fennel sprigs.