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

By Cathy Wilkinson Barash
April/May 1998
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Serves 4
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.

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• 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.

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