Ingredients:

12 zucchini blossoms, ideally, baby zucchini still attached and fanned out
2 minced shallots
2 cups roughly chopped shiitakes
2 cups roughly chopped cremini mushrooms
1/2 tablespoon minced fresh thyme
1 egg, beaten
2 tablespoons cold butter, chopped
1 tablepoon truffle oil
1 cup edamame
1/4 cup chopped chives
Salt and pepper to taste
2 cups rice flour
1 quart cold soda water
Canola oil to cook

Instructions:

1. In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes.
   
2. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible.
   
3. Check for seasoning and transfer to a food processor, then add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces -- do not puree!
   
4. Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full.
   
5. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved.
   
6. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes.
7. Season with salt and serve immediately on a decorative platter.