Mother Earth Living

Guide to Eating Flowers: Sautéed Portabella Mushroom and Anise Hyssop Florets

<em>Serves 4<br />
</em>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.</p>
<p>• 1 tablespoon extra-virgin olive oil<br />
• 1 sweet onion such as Vidalia or Walla Walla, coarsely chopped<br />
• 2 portabella mushrooms, sliced about<br />
• ¼ inch thick<br />
• ¼ cup anise hyssop florets plus ­additional florets for garnish</p>
<p>1. In a sauté pan, heat the olive oil over medium heat. Sauté the onions for about 5 minutes or until translucent.</p>
<p>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.</p>
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<em>Cathy Barash is a garden photographer, writer, and editor for Meredith Books in Des Moines, Iowa</em>.</p>
<p>Click here for the original article, <a href=””>
<strong>Guide to Eating Flowers</strong>

  • Published on Apr 13, 2010
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