INGREDIENTS

INSTRUCTIONS

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

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