Squash Blossoms Stuffed with Morel Mushrooms and Fresh Corn

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About


  • 16 large fresh squash blossoms
  • 2 tablespoons melted butter
  • ½ cup


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