mushroom stuffed ‘tempura-fried’ zucchini blossoms

I’m so tickled to have a special guest sharing a favorite spring recipe of hers.  Tracy Barrett is a trained Chef and works in a sweet industry but away from her day job she loves to get creative in her kitchen!

She’s the mastermind behind the Moodie Foodie, check her out!  Her recent recipe was shard in my Phoebe’s Pure Food Magazine.  The recipe and photos are compliments of Tracie. (I think you might just like her taste and she loves mushrooms.  Who could never use a little mushroom inspiration?)

Without further adieu…

Mushroom Stuffed ‘Tempura-fried’ Zucchini Blossoms 
recipe, text and photos: Tracie Barrett

Yield: 12 to 18 blossoms

This is one of my favorite early summer recipes. Squash blossoms are beautiful and make for a spectacular presentation. I purchase blossoms locally from BHOrganicProduce.com. It’s a short season for blossom, usually May through July. Some may be attached to a small squash growth…bonus! Blossoms are very delicate so use them as soon as possible after purchasing.

Mushroom Duxelle
Extra virgin olive oil
2 medium shallots, finely diced
24 ounces baby portabella mushrooms, finely chopped, feel free to use any mushroom or mushroom blend you prefer
6 cloves of garlic, minced
4 ounces goat cheese, crumbled, optional
Salt & freshly ground pepper to taste

Directions:
1. Sauté shallots in olive oil. Cook over medium heat until translucent.
2. Add mushrooms, garlic, salt and pepper. Cook until golden brown and natural liquids have completely evaporated.
3. Remove from heat.  Allow to cool & place in refrigerator until ready to use & stuff blossoms
4. At that point in time, goat cheese can be added to the mix. Gently fold in.

Roasted Red Pepper Coulis
3 red bell peppers, washed cut in half with seeds removed 
2 teaspoons olive oil
1 teaspoon balsamic vinegar
Salt & freshly ground pepper, to taste

Directions:

1. Preheat oven to 450 degrees.
2. Place the peppers skin side up on a baking sheet lined with parchment paper or aluminum foil.
3. Roast for 30 minutes until the tops are blistered. Remove from oven and cool.
3. Peel the  blistered skins off the peppers and place into  a food processor with olive oil, vinegar, salt and pepper.
4. Process until smooth. Hold at room temperature until ready to use

Note: As a short cut use already roasted red peppers. My go-to brand is Mediterranean Organics, they are equally tasty.

Squash Blossoms
Approximately 12 – 18 blossoms

Directions:

1. Gently clean exterior with a quick water rinse. To clean the inside of the blossom carefully open and hand
2. Pick loose dirt or debris if need be.
3. Use a pastry bag to fill the blossoms as it will give you greater control.
4. Fill each blossom with as much duxelle as it will take.
5. Be sure to twist the top of the blossom closed when finished.
6. Set aside until ready to tempura fry.

Tempura Batter & Frying 
3 cups rice flour
2 cups cold club soda
Peanut oil
Pinch of salt and freshly cracked black pepper
Directions:

1. Mix all ingredient. For this recipe bubbles are good & lumps are bad, be sure to mix thoroughly.
2. Batter should look like loose pancake batter and thin enough to coat, but not too thin that it drips off the blossom completely.
3. If batter is too thick, add a splash of club soda to loosen. If too thin, add a tablespoon of rice flour to thicken. Work it until it comes together & you get the right consistency.
4. Carefully dip & coat stuffed blossoms.
5. Deep fry 360 degrees. A bit hotter than the normal but hotter almost guarantees less oil absorption & a crispier texture. I don’t recommend going hotter than 360 degrees. Be diligent & use a thermometer or a temperature control deep fryer. This small detail makes all the difference.
6. Fry blossoms until golden brown, drain on towel & immediately season with salt & freshly cracked black pepper. Serve with Roasted Red Pepper Coulis. Enjoy!