Earthy Delights Recipe
http://www.earthy.com/
Zucchini Stuffed with Morel, Ramps & Pine NutsNow we're getting into the slightly "elegant" department. This is a superb appetizer - not difficult, mind you, but probably something your guests haven't tried anywhere else. This dish is delicious, and is also very unusual. This recipe yields about 30 rounds.
Ingredients:
5 medium zucchini
3-4 tablespoons chopped fresh ramps
2 ounces butter
6 ounces sliced fresh Morel
mushrooms, cleaned and trimmed
¼ cup white wine
¼ cup chicken
stock
Sea salt & freshly ground black pepper to taste
½ cup milk
2 eggs
1 ounce pine nuts
4 ounces gruyere
Preparation:
Preheat oven to 350 degrees F.
Wash and slice the zucchini into 1-inch rounds. Scoop out the centers of the rounds, being careful not to go all the way through. Set the rounds on a parchment lined baking sheet.
Sauté the onions in butter until they turn a light brown, then add the mushrooms. Cook over a medium heat until soft.
Add the wine and chicken stock. Add salt and pepper. Cook until the liquid is evaporated.
Whisk the eggs and milk together until they are smooth.
Fill the zucchini rounds with a bit of the mushroom mixture, then pine nuts, then egg and milk mixture. Top with cheese.
Bake in a preheated oven for about 15 minutes, or until the cheese is brown.
Directions:
Now we're getting into the slightly "elegant" department. This is a superb appetizer - not difficult, mind you, but probably something your guests haven't tried anywhere else. This dish is delicious, and is also very unusual. This recipe yields about 30 rounds.