Fresh Mushroom and Daylily Fettuccine

Kitchen Table


| February/March 1997


Serves 4
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
  • 1/2 teaspoon chopped fresh marjoram
  • 1 tablespoon chopped fresh ­parsley
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese
  1. 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.
  2. When the water boils, stir in the fettuccine and keep stirring until the water returns to the boil. Keep the heat high.
  3. 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.
  4. 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








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