Stuffed Zucchini Flowers with Truffles

Unfortunately, I don't have a picture of this dish to share with you fine folks. So, if anyone out there makes this recipe feel free to take a picture of it and submit it to the site. It sounds like a complicated dish, but it also sounds attractive and satisfying. I dare you to try to make it.

Here is what a zucchini flower looks like. If you have a garden where you grow zucchinis now you can prepare the fresh, firm flowers of a zucchini plant.

This recipe came from Emeril Lagasse and it is as follows.

Ingredients

• 1 pound wild mushrooms, cleaned and stemmed
• Juice of one lemon
• 1 cup, plus 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/4 cup plus 1 tablespoon heavy cream
• 2 egg yolks
• 6 zucchini flowers with zucchini attached
• 6 small truffles (about 1/2 ounce each)
• 1 pound fresh young spinach leaves, cleaned and stemmed
• Salt and pepper
• Garnish:
• Fresh sprigs of chervil

For those of you who do not know what "chervil" is it is sometimes referred to as "gourmet parsley." So, if you do not have chervil at your local market, I'm sure parsley will work just fine.
Here is a picture of the herb.



Directions

In a food processor, finely chop the mushrooms. Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discoloring. In a saute pan, heat 1 tablespoon of butter. When the butter is melted, saute the shallots and garlic. Add the mushrooms and season with salt and pepper. Saute for 3 to 4 minutes. Drain the mushrooms in a sieve placed over a sauce pan. Place the mushrooms in a saucepan and cook over high heat until all the excess moisture has evaporated. Combine the cream and egg yolks in a 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 out the petals of each blossom and fill the center of each with 1/2 tablespoon of the mushroom mixture. Nestle a truffle in the center of each blossom and carefully close the petals up around the truffle and stuffing. Place the zucchini on the wire rack or bamboo steamer. Cover with a sheet of aluminum foil. Place the pan, with water over high heat and steam for 15 minutes or until the zucchini is fork tender. Place the reserved mushroom liquid on the top and reduce to 2 tablespoons of 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 zucchini on the spinach and drizzle with the sauce. Garnish with the chervil sprigs.

Yield: 6 servings