Stuffed Zucchini Flowers with Truffles

---------- Recipe via Meal-Master (tm) v8.02

Title: Stuffed Zucchini Flowers with Truffles
Categories: Vegetables, Emeril, Ethnic, Am/la
Yield: 6 servings

1 lb Wild mushrooms; cleaned and
-stemmed
Juice of one lemon
1 c Plus 1tb unsalted butter
2 ts Shallots; minced
1 ts Garlic; minced
1/4 c Plus 1tb heavy cream
2 Egg yolks
6 sm Truffles (about 1/2oz ea)
6 Zucchini flowers with
-zucchini attached
1 lb Fresh young spinach leaves
;cleaned and stemmed
Salt and pepper

--------------------------GARNISH--------------------------
Fresh sprigs of chervil

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
1/2 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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