---------- 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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