Along with the arrival of summer squashes this season are their delicate, edible flowers. The bright orange blossoms can be dipped in beer batter and fried, stuffed with cheese — ricotta, mozzarella, goat cheese — then baked, or drizzled with olive oil and eaten raw! This recipe combines squash blossoms with the flavorful maitake mushroom, enjoy!
Ingredients
- 7 ounces maitake mushrooms (shiitake or morels work as well!)
- 15 squash blossoms, sliced in half
- 3 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1 pound fettucine
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh basil, chopped
- Salt and pepper, to taste
Directions
- Trim the mushrooms off the base, separating them into bite sized pieces.
- Put a large sauté pan over medium-high heat. Place 1 tablespoon of the olive oil into the sauté pan. Add the shallots and cook for 1 minute. Add the mushrooms and cook for 3-5 minutes, or until they are soft.
- Boil a pot of salted water. Put the pasta in the boiling water and cook according to package directions if using dried. Cook for 3-4 minutes if using fresh.
- Add the remaining 2 tablespoons of oil and 2 tablespoons of butter to the sauté pan. Swirl with a spoon to emulsify the melting butter into the oil. Add the halved squash blossoms and toss quickly so that the blossoms wilt. Toss in 1 tablespoon of the fresh sage and 1 tablespoon of the fresh basil and then turn off the pan.
- Drain the pasta and immediately combine with the sauce, seasoning with salt and pepper to taste. Garnish with the remaining 1 tablespoon of fresh sage and 1 tablespoon of fresh basil and serve!
{recipe source: meatless mondays, photo source: former chef}