Stuffed zucchini flowers with truffles

6 Servings

Ingredients

Quantity Ingredient
1 pounds Wild mushrooms; cleaned and stemmed
Juice of one lemon
1 cup Plus 1tb unsalted butter
2 teaspoons Shallots; minced
1 teaspoon Garlic; minced
¼ cup Plus 1tb heavy cream
2 Egg yolks
6 smalls Truffles (about 1/2oz ea)
6 Zucchini flowers with zucchini attached
1 pounds Fresh young spinach leaves
;cleaned and stemmed
Salt and pepper
Fresh sprigs of chervil

Directions

GARNISH

In a food processor, finely chop the mushrooms. Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discolouring. In a saute pan, heat 1 tablespoon of butter. When butter is melted, saute the shallots and garlic. Add the mushrooms and season with salt and pepper. Saute for 3-4 minutes. Drain the mushrooms in a sieve placed over a saucepan. Place the mushrooms in a saucepan and cook over high heat until all the excess moisture has eveaporated. Combine the cream and egg yolks in small mixing bowl and whisk until blended. Whisk this mixture into the mushrooms and let cook over high heat for 2 minutes. Remove from heat and allow to cool. Gently open petals of each blossom and dill center of each with ½ tablespoon of the mushroom mixture. Nestel a truffle in the center of each blossom and carefully close the petals up around thhe truffle and stuffing. Place the zucchini on the wire rack or bamboo steamer. Cover with a sheet of aluminium foil. Place the pan, with water over high heat and steam for 15 minutes or until zucchini is fork tender. Place the reserved mushroom liquid on top and reduce to 2 tablespoons liquid. Cut the remaining butter into cubes and whisk into the mushroom liquid, until each cube is incorporated. Season with salt and pepper. Spread the spinach leaves on the platter.

Place the zuchini on the spinach and drizzle with the sauce. Garnish with chervil sprigs.

Source: Essence of Emeril, #2327, TVFN formatted by Lisa Crawford, 4/28/96

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