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Stuffed Zucchini Flowers with Truffles
6 servings

1 lb wild mushrooms, cleaned and-stemmed
Juice of 1 lemon
1 cup plus 1 tablespoon unsalted butter
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1/4 cup plus 1 tablesoon heavy cream
2 egg yolks
6 small truffles (about 1/2 oz ea)
6 zucchini flowers with zucchini attached
1 lb fresh young spinach leaves, cleaned and stemmed
salt and pepper

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 fill center of each with
1/2 tablespoon of the mushroom mixture. Place 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 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.


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