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Pasta
w/ Day Lily Buds & Mushrooms
Boil water for pasta while preparing vegetables.
Clean mushrooms with a brush or damp paper towel,
do not rinse. Destem and tear
into large bite size pieces.
Rinse
the daylily buds and pat dry.
In large skillet, heat butter
and oil over medium heat.
Add the shallots and saute
them about 1 min.
Add mushrooms and stir for a minute or 2.
Add the daylily buds and stir 2-3 min.
Add the herbs and
season to taste with salt and pepper.
Cover
the skillet and let stand over low heat while pasta is
cooking. Drain the pasta, add it to the vegetables, and
toss well. (Add another Tbsp of butter or oil if pasta is too
sticky.)
Serve
hot. Garnish with bread crumbs and parmesan (optional) |
Ingredients
6 oz. of oyster or shiitake mushrooms
1 heaping cup daylily buds,
1-1/2 to 2 inches long
2 Tbsp unsalted butter or ghee
2 Tbsp olive oil
2 shallots, finely minced
1/2 tsp freshly chopped marjoram
1 Tbsp fresh chopped parsley
Salt and pepper to taste
1 pound spaghetti, linguini, or fettucine cooked & drained
according to package directions)
Bread Crumbs/ Parmesan Cheese (optional)
NOTE:
Always use flowers when freshest, and be sure you're getting
them from an organic source so you're not ingesting pesticides.
Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type
stores and markets. It is ideal for cooking because it
does not burn unless heated to excess and can be kept indefinitely
without refrigeration as long as it is covered and stored
in a cool, dry location. In Aryurveda, ghee is believed
to be a healing food, promotive of memory and intelligence
and also the base for herbal ointments to treat burns,
skin rashes. Ghee is considered good for all doshas (body
types) however, Kapha types are warned not to overdo it.
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