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1
In a food processor, finely chop the mushrooms.
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2
Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discoloring.
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3
In a saute pan, heat 1 tablespoon of butter.
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4
When the butter is melted, saute the shallots and garlic.
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5
Add the mushrooms and season with salt and pepper.
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6
Saute for 3 to 4 minutes.
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7
Drain the mushrooms in a sieve placed over a saucepan, and reserve this liquid.
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8
Place the mushrooms in to another saucepan, and cook over high heat until all the excess moisture has evaporated.
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9
Combine the cream and yolks in a small mixing bowl, and whisk until blended.
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10
Whisk this mixture into the mushrooms and let cook over high heat for 2 minutes.
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11
Remove from heat and allow to cool.
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12
Gently open out the petals of each blossom and fill the center of each with 1/2 tablespoon of the mushroom mixture.
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13
Nestle a truffle in the center of each blossom and carefully close the petals up around the truffle and stuffing.
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14
Place the zucchini on the wire rack or bamboo steamer that fits over a shallow saute pan.
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15
Cover with a sheet of aluminum foil.
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16
Pour water about halfway up a shallow saute pan and bring to a boil over high heat.
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17
When water is boiling, place the covered rack with the zucchini on top of the pan.
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18
Steam for 15 minutes, or until the zucchini is fork tender.
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19
In a small saute pan, reduce the reserved mushroom liquid to 2 tablespoons of liquid.
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20
Cut the remaining butter into cubes and whisk into the mushroom liquid, until each cube is incorporated.
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21
Season with salt and pepper.
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22
Spread the spinach leaves on the platter.
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23
Place the zucchinis on top of the spinach, and drizzle with the sauce.
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24
Garnish with the chervil sprigs.
