Zucchini Blossom Pistils

In looking at the zucchini blossoms we purchased, I decided to eat the pistil. Normally, we remove the pistil and stamen, but today I was drawn into the blossom and dug in. It turns out the pistil has a texture similar to a beautiful button chanterelle mushroom. The flavor is similar too. These few were marinated in lemon juice, salt, and olive oil. We have a few more that we will be trying in a few other preparations, from pan-roasted to gently stewed. Are these a viable ingredient? That depends on how fluid your kitchen is and what you consider feasible.