Stuffed Courgette Flowers with Ricotta Cheese and Field Mushroom Duxelle

Though a little fiddly, stuffing courgette flowers with ricotta cream & mushroom filling is delicate & delicious

Stuffed Courgette Flowers with Ricotta Cheese and Field Mushroom Duxelle

Preparation time
25 minutes

Cooking time
20 minutes

Serves
4

Ingredients:

  • 200g Field Mushrooms (Code 1876)
  • 1 clove Fresh Garlic (Code 928)
  • 1 small Round Shallot (Code 2466)
  • 1tbsp Salted Butter (Code 17)
  • 1tbsp Chopped Fresh Thyme (Code 2734)
  • 150g Ricotta Cheese (Code 731)
  • 8 Courgette Flowers (Code 5365)
  • Asparagus (Code 368) & Balsamic Pearls (Code 4563) to serve

Method:

  1. To make the mushroom duxelle chop and dice the mushrooms with crushed garlic and a brunoises of shallots.
  2. This is then pan fried in butter with fresh thyme, lightly cook until soft and all the moisture has evaporated. Leave to cool.
  3. Once cool, mix with ricotta cheese.
  4. Remove the stem from the flower and fill the cavity with the mushroom mix.
  5. Gently steam until both the courgette and flower are soft.
  6. Best served with chargrilled asparagus, drizzled olive oil and balsamic pearls.

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