Stuffed courgette flowers

Stuffed courgette flowers

 

4 servings

• 3-4 tbsp olive oil
• salt
• 200 g bulgur
• ground saffron pinch of
• 250 g of oyster mushrooms
• 1 onion
• 1 clove of garlic
• black pepper
• 50 g of sour cream
• 2 tbsp chopped fresh thyme
• 1-2 tbsp lemon juice
• 16 female flowers of zucchini
• 120 ml dry white wine

 

In a saucepan bring to boil the broth, adding 1 table. a spoonful of olive oil and a little salt. Cover the bulgur with saffron and boil for about 5 min. Remove from heat, cover and leave for 10 min to swell.

At this time, clean the mushrooms and finely chop. Peel the onion and garlic, chop. Mix with the mushrooms and fry for 3-4 min on 1 table. the tablespoon of olive oil. Season with salt and pepper, mix with bulgur.

Add sour cream and thyme, mix well. Season with salt, pepper and lemon juice.

Grease a baking pan (or 4 single serve ramekins).

Remove the flowers the pistils and stamens.

Stuff the flowers bulgur with mushrooms by gently twisting the tips of the petals. Lay the stuffed flowers in a baking pan. If the bulgur is still left to distribute around the flowers. Season with salt and pepper, drizzle with olive oil. Pour the wine and bake in a preheated 180 °C oven for about 15 min.

 

Source: www.7dach.ru