Ingredients

Yield: 2

Woodland Mushroom Stuffing

• 2 tablespoons butter
• 3 shallot, sliced
• 2 cloves garlic, finely, chopped
• 5 fresh chanterelles, finely, diced
• 2 fresh lobster mushroom, finely, diced
• 2 cauliflower mushroom, finely, diced
• 3 spears charred asparagus, finely, diced
• 1 tablespoon fresh corn, kernels
• pinch finely chopped tarragon
• coarse salt, and freshly cracked black pepper

Zucchini Blossoms

• 2 zucchini blossom

Cream Sauce

• 1/4 cup to 1/2 cup unsalted butter
• juice of one lemon
• 1/2 cup plus 2 tbsp. white wine
• 1/4 cup 35% cream
• 1 bunch sorrel, cut into chiffonade

Assembly and Garnish

• 2 handfuls mixed herbs, including, tarragon, chervil, fine, chives, basil, a touch of, mint, Italian, parsley
• coarse salt, and freshly cracked black pepper
• juice of 1/2 lemon
• 1 baby sweet pepper, grilled
• chervil, sprigs, for garnish

Description

Zucchini Blossoms Stuffed With Woodland Mushrooms - A Recipe From Food Network Canada. Recipe Courtesy Of Jason Parsons, Executive Chef, The Millcroft Inn. <p>Yield Is 2 Servings.

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