Stuffed zucchini flowers with truffles
Stuffed zucchini flowers with truffles recipe in the zucchini category
Recipe ingredients:
- 1 pound wild mushrooms, cleaned and stemmed
- Juice of one lemon
- 1 cup unsalted butter plus 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1/4 cup heavy cream 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, stemmed
- Salt to taste
- Freshly ground black pepper, to taste
- Fresh sprigs of chervil, for garnish
Recipe method:
- 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.
Tags: stuffed, flowers, truffles, recipe, zucchini, recipes, cooking