Name: Stuffed Zucchini Flowers with Truffles
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Juice of one lemon; 1 lb Fresh young spinach leaves; 6 Zucchini flowers with; 2 Egg yolks; 6 sm Truffles (about 1/2oz ea); 1 lb Wild mushrooms; cleaned and; 1 c Plus 1tb unsalted butter; 2 ts Shallots; minced; ;cleaned and stemmed; Salt and pepper; 1 ts Garlic; minced; Fresh sprigs of chervil; 1/4 c Plus 1tb heavy cream; GARNISH

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Stuffed Zucchini Flowers with Truffles

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

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Serving Size: 1 Serving (216g)
Recipe Makes: 6 Servings

Calories: 147
Calories from Fat: 108 (73%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.9g
Cholesterol 559.4mg		172 %
Sodium 47.9mg		2 %
Potassium 64.7mg		2 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.6g
Protein 7.3g		10 %
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Calories per serving: 147

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