INGREDIENTS

INSTRUCTIONS

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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,
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 316
Total Fat: 35.9g
Cholesterol: 155mg
Sodium: 10.9mg
Potassium: 38.3mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 1.5g