Pasta with Daylily Flower Buds and Mushrooms is a traditional American recipe for a classic dish of pasta tossed with a mix of mushrooms, daylily flower buds, shallots and herbs that's garnished with Parmesan cheese before serving. The full recipe is presented here and I hope you enjoy this classic American dish of: Pasta with Daylily Flower Buds and Mushrooms.
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Ingredients:
180g oyster or shiitake mushrooms (or a mix)
140g daylily buds
2 tbsp unsalted butter
2 tbsp olive oil
2 shallots, finely minced
1/2 tsp fresh marjoram, chopped
1 tbsp fresh flat-leaf parsley, chopped
salt and freshly-ground black pepper, to taste
Parmesan cheese shavings, to garnish
450g fresh Fettucine pasta
Method:
Wipe the mushrooms clean (do not use water) then tear into large bite-sized pieces (remove the stems of the shiitake). Rinse the daylily buds in water, pat dry and slice into bite-sized lengths.
Meanwhile, bring a pan of lightly-salted water to a boil. Combine the butter and oil in a lidded frying pan over medium heat. Add the shallots and fry for about 1 minutes then add the mushrooms and stir-fry for about 2 minutes. Now add the daylily buds and stir-fry for about 3 minutes before adding the herbs and seasoning to taste. Cover the pan and reduce the heat to low.
Add the pasta to the boiling water and cook (should only take about 3 minutes for fresh pasta). Drain the pasta, add to the mushroom mix and toss to combine. If the pasta looks a little dry add 1 tbsp more butter. Adjust the seasonings to taste, garnish with the Parmesan and serve.
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