| 1 | : sweet : (such as johannisberg : riesling) 1 lb sliced mushrooms 2 oz prosciutto -- thinly sliced : and minced |
| 2 | sauteed mushrooms and crisp prosciutto pieces peek out from tender wine-poached fennel bulbs, garnish with fennel fronds. |
| 3 | Prep and cook time: about 1 hour and 20 minutes (1 hour and 30 minutes if prepared ahead and chilled). |
| 4 | You can steam the fennel, make the mushroom filling, and stuff the bulbs 1 day ahead. |
| 5 | *fennel note ~ about 6 ?pounds total, 8 fennel, each 3 inches wide at base. |
| 6 | Trim off fennel stalks and feathery greens. |
| 7 | Reserve feathery greens, mincing enough of them to make ?cup. |
| 8 | (if making ahead, chill 2 tablespoons of the minced greens, as wellas the remaining feathery sprigs to use to garnish platter when served). |
| 9 | Reserve fennel stalks for use in soups or stocks. |
| 10 | Trim any brown spots from bulbs; arrange in a single layer in a 5- to 6-quart pan. |
| 11 | 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. |
| 12 | Set aside until cool enough to handle: reserve cooking liquid. |
| 13 | While fennel cooks, combine mushrooms, prosciutto, and 2 tablespoons of the minced fennel greens in an 8- to 10-inch nonstick frying pan. |
| 14 | Cover and cook over medium-high heat until mushrooms exude juice, about 7 minutes. |
| 15 | Uncover and cook, stirring often, until liquid evaporates and mushrooms are browned, about 15 minutes; set aside. |
| 16 | With a small knife and a sharp-edged spoon, scoop out inner part of fennel bulbs so that you have a ?inch-thick shell, keeping shell intact. |
| 17 | (reserve scooped-out fennel for soups or other uses, if desired). |
| 18 | Spoon mushroom mixture equally into bulbs. |
| 19 | Arrange bulbs in a baking dish large enough to hold them in a single layer. |
| 20 | Spoon reserved cooking liquid over them. |
| 21 | (if making ahead, cover and chill up to 1 day). |
| 22 | 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). |
| 23 | Transfer bulbs to a serving platter; sprinkle lightly with remaining minced fennel greens, and garnish platter with fennel sprigs. |
| 24 | per serving 67 cal., 21% (14 cal). |
| 25 | From fat; 4.9 g protein; 16 g fat (0.4 g sat).; 6 g carbo.; 253 mg sodium; 6.3 mg chol. |
