{"id":21276,"date":"1987-12-21T21:23:32","date_gmt":"1987-12-22T04:23:32","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=21276"},"modified":"2017-03-24T21:24:27","modified_gmt":"2017-03-25T04:24:27","slug":"duxelles-stuffed-fried-squash-blossoms","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=21276","title":{"rendered":"Duxelles Stuffed & Fried Squash Blossoms"},"content":{"rendered":"

\"\"<\/a>1\/2 lb. mushrooms (white or cremini)
\n2 T. sweet butter
\n3 T. finely chopped shallots
\nSalt and pepper to taste
\n1 tsp. chopped fresh thyme leaves
\n1\/4 C. dry vermouth or dry white wine<\/p>\n

Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you\u00e2\u20ac\u2122re saving your expensive olive oil for. Heat a large skillet over medium heat. Add 1 T. butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and release their rich, mushroomy scent; about 5 minutes. This is where you should pay attention that the mixture is not too watery. You may need to turn up the heat a bit to evaporate the liquid. Add the remaining butter then the vermouth or wine and cook until evaporated. Remove from heat and let cool. My husband likes to put the mixture into a strainer over a bowl to get even more of the excess moisture out before stuffing. You will need about 1\/2 C. to 1 C. good quality olive oil depending on how many blossoms you are going to make. I make as many as I\u00e2\u20ac\u2122ve collected, which is usually between 5 and 10. 10 big blossoms will take closer to a cup. This recipe really uses the oil as one of its flavors so the better the oil, the better the end result.<\/p>\n

Clean the blossoms. Don\u00e2\u20ac\u2122t wash with water. Instead use a paper towel and gently wipe them clean. I always listen and look for buzzing inside \u00e2\u20ac\u201c there will be bugs, even bees stuck in the flowers. This is a good thing\u00e2\u20ac\u00a6it means your flowers are sexy! Wipe them away, or preferably, shake them outside so that they can flirt with some more of your flowers! Stuff the blossoms. Take about a T. the duxelle mixture (if you haven\u00e2\u20ac\u2122t already eaten all of it right from the pan) and carefully scoop into the blossom. Twist the end of the blossom a bit to keep the mixture inside. This is where you will appreciate having big, perfect flowers \u00e2\u20ac\u201c small ones are difficult to fill with much. Heat the olive oil on medium high heat in a pan until the oil is hot enough to spatter about when you toss a little crumb of your thyme in it. You should have a nice thick layer of oil \u00e2\u20ac\u201c not so much that the blossoms will be floating in it, but enough that there is some \u00e2\u20ac\u02dcfrying\u00e2\u20ac\u2122 happening when the blossoms go in. Gently glide the stuffed blossoms into the pan one by one. Very carefully push them around with a wood spoon or spatula until the turn from looking like something raw to something slightly browned and cooked. There won\u00e2\u20ac\u2122t looked fried per se, but more like the juicy yum-boms that they are. Once they\u00e2\u20ac\u2122re done, lift the blossoms out of the pan. Drain them a bit on a paper towel if you must. Line up the cooked blossoms on a pretty plate. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

1\/2 lb. mushrooms (white or cremini) 2 T. sweet butter 3 T. finely chopped shallots Salt and pepper to taste 1 tsp. chopped fresh thyme leaves 1\/4 C. dry vermouth or dry white wine Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you\u00e2\u20ac\u2122re saving your expensive…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,3],"tags":[87],"class_list":["post-21276","post","type-post","status-publish","format-standard","hentry","category-appetizers-snacks","category-vegetables","tag-from-the-garden"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21276"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21276\/revisions"}],"predecessor-version":[{"id":21278,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21276\/revisions\/21278"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}