Try this fresh mushroom fettuccine when your daylilies form buds.
- 1 pound fettuccine
- 6 ounces fresh mushrooms
- 1 cup daylily buds, about 2 inches long
- 1 small white onion
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
teaspoon chopped fresh marjoram
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Freshly grated Parmesan cheese
- Heat a big pot of water over high heat. Meanwhile, clean the mushrooms with a soft brush or damp paper towel and slice thinly. Rinse the daylily buds and pat them dry. Peel the onion and slice it into thin rings.
- When the water boils, stir in the fettuccine and keep stirring until the water returns to the boil. Keep the heat high.
- In a large skillet, heat the butter and oil and add the onion rings. Sauté them for a few minutes, or until translucent. Add the mushrooms and sauté for a minute or two, then stir in the daylily buds. Add the herbs and salt and pepper. Cover the skillet and simmer on low heat for a few minutes.
- When the pasta is al dente, drain it and place it on a large platter. Top it with the mushroom-daylily mixture; sprinkle Parmesan cheese over all.
— Elise M. Griffith, Colorado Springs, Colorado