---------- 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 & stemmed
       1    Lemon; juice of
       1 c  Unsalted butter; +1 tb
       2 ts Shallots; minced
       1 ts Garlic; minced
     1/4 c  Heavy cream; +1 tb
       2    Egg yolks
       6 sm Truffles (1/2 oz ea)
       6    Zucchini flowers;
            - with zucchini attached
       1 lb Fresh spinach leaves;
            - cleaned - stemmed
            Salt & pepper
 
 --------------------------GARNISH--------------------------
            Fresh chervil sprigs
  
  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 to 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 evaporated.

  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 tb mushroom mixture. Nestle 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 tb liquid. Cut the remaining butter into cubes and whisk into the
  mushroom liquid, until each cube is incorporated. Season with salt
  & pepper. Spread the spinach leaves on the platter. Place the
  zuchini on the spinach and drizzle with the sauce. Garnish with
  chevril sprigs.
 
  Recipe by Essence of Emeril, #2327, TVFN

  Formatted by: Lisa Crawford, Apr 28, 1996
  
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