In a food processor, finely chop the mushrooms. Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discoloring. In a saute pan, heat 1 tablespoon of butter. When the butter is melted, saute the shallots and garlic. Add the mushrooms and season with salt and pepper. Saute for 3 to 4 minutes. Drain the mushrooms in a sieve placed over a sauce pan. Place the mushrooms in a saucepan and cook over high heat until all the excess moisture has evaporated. Combine the cream and egg yolks in a small mixing bowl and whisk until blended. Whisk this mixture into the mushrooms and let cook over high heat for 2 minutes. Remove from heat and allow to cool.
Gently open out the petals of each blossom and fill the center of each with 1/2 tablespoon of the mushroom mixture. Nestle a truffle in the center of each blossom and carefully close the petals up around the truffle and stuffing. Place the zucchini on the wire rack or bamboo steamer. Cover with a sheet of aluminum foil. Place the pan, with water over high heat and steam for 15 minutes or until the zucchini is fork tender. Place the reserved mushroom liquid on the top and reduce to 2 tablespoons of liquid. Cut the remaining butter into cubes and whisk into the mushroom liquid, until each cube is incorporated. Season with salt and pepper. Spread the spinach leaves on the platter. Place the zucchini on the spinach and drizzle with the sauce. Garnish with the chervil sprigs.
Yield: 6 servings