Ingredients for 4:

8 Medium sized Shitake Mushrooms
2 Shallos diced fine
4 T Panko Bread Crumbs
16 zucchini fresh blossoms
2 Heirloom tomatoes (skin and seeds removed)
Balsamic Vinegar reduction
3 T. finely chopped parsley
2 T chopped chives
3 T. Olive Oil
Salt and Pepper

Method

For the Tomato Tartare

Finely dice the tomatoes. Combine the diced tomatoes with shallots, parsley, chives and 1 T. olive oil. Mix well. Season with salt and pepper.

For the Zucchini Blossoms

Finely chop the mushrooms. Add 1 T. olive oil to a frying pan and saute the mushrooms till almost done. Add the shallot and continue cooking till soft. Put the mushrooms and shallot into a bowl and let cool. Then add the panko, parsley and chives. Season to taste with salt and pepper.

Stuff each of the zucchini blossoms either using a small spoon or a piping bag. Bake the blossoms in the oven at 375F for 15 minutes checking frequently to prevent burning.

Assembly: