This is an excellent side dish with steak or chicken; or spread the cooked mushroom mixture on focaccia, top with grated mozzarella or Monterey Jack cheese, and bake at 450°F for 5 minutes.
• 1 tablespoon extra-virgin olive oil
• 1 sweet onion such as Vidalia or Walla Walla, coarsely chopped
• 2 portabella mushrooms, sliced about
• ¼ inch thick
• ¼ cup anise hyssop florets plus additional florets for garnish
1. In a sauté pan, heat the olive oil over medium heat. Sauté the onions for about 5 minutes or until translucent.
2. Stir in the the mushrooms and sauté for 3 minutes longer, then add the flowers and sauté 2 minutes longer still. Garnish and serve immediately.
Cathy Barash is a garden photographer, writer, and editor for Meredith Books in Des Moines, Iowa.
Click here for the original article,
Guide to Eating Flowers