Squash Blossoms Stuffed with Morel Mushrooms and Fresh Corn

Name: Squash Blossoms Stuffed with Morel Mushrooms and Fresh Corn
Yield: Serves 4
Ingredients: 2 tablespoons butter; 1 cup fresh corn kernels; ½ cup dried morels; 1 teaspoon fresh marjoram leaves; Salt and freshly ground black pepper; 2 tablespoons melted butter; 1 recipe asparagus sauce; 16 large fresh squash blossoms

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Ingredients

16 large fresh squash blossoms
2 tablespoons melted butter
½ cup

Side dish
Gluten-free
Vegetarian

Method

Soak the morels in a cup of water for 4 hours, or until tender. Remove the mushrooms, cut off the base of the stems and discard. Pour 4 tablespoons of the soaking liquid into a small saucepan.

Add the corn, butter, and marjoram, cover, and simmer for 10 minutes. Puree the mixture, using a li