Buds with Garlic Mustard and Mushrooms
Gather from an unsprayed area and wash well:
2 cups of 1/2" to 1" daylily (Hemerocallis fulva)buds
2 cups garlic mustard (alliaria petiolata)
1 T. roasted sesame oil
1 T. sesame seeds
1 t. grated fresh ginger
1 cup mixed wild mushrooms (any kind will be good)
In a large heavy skillet, heat the oil, sesame seeds, and ginger.
the heat to medium and add the mushrooms and daylily buds. Cover
minutes. Uncover and turn the heat up to medium high. Add
mustard and stir until wilted and the mushrooms are done.... 3 - 5
Note: This is a wonderful side dish. Add chicken or shrimp
and serve over
wild rice for a main course. This is one dish that will change
it comes to eating wild foods!
Submitted by: Andrea Hoerr - firstname.lastname@example.org
3/4 cup extra virgin olive oil
1 garlic clove
2 Tbl pine nuts or walnut pieces
1/4 tsp salt
1/3 cup freshly grated Parmesan cheese, about 1 ounce
4 cups of garlic mustard leaves (Alliaria petiolata),
or 2 cups garlic mustard with 2 cups basil leaves
Place all of the ingredients except the basil in a
blender or food processor. Blend until smooth, then
add the garlic mustard and/or basil a handful at a
time, blending until all of the greens are
incorporated and the pesto is smooth.
Makes about 1 cup.
For the best flavor, pick the leaves before the plant
has flowered. I personally wouldn't use leaves from
roadside plants because I don't know what the roadside
crews use on the roads or along the roads.
If freezing, omit the cheese and add in when ready to
use the pesto. I like to freeze 1/4 scoops of pesto in
baggies, then cut the corner off and squeeze the pesto
3 cups garlic mustard leaves, washed, patted dry, packed in
2 large garlic cloves, peeled and chopped
1 cup walnuts
1 cup olive oil
1 cup grated parmesan cheese
¼ cup grated Romano cheese (or just use more parmesan)
Salt & pepper to taste
Combine garlic mustard leaves, garlic and walnuts in a food processor
and chop. Or
You can divide the recipe in a half and use a blender. With motor
running, add olive oil slowly.
Shut off motor. Add cheese, salt & pepper, and process
briefly to combine. Scrape into
refrigerator container and cover. It can be frozen, although the
garlic taste will diminish in the freezer.
This makes 2 cups, enough to use as sauce for 2 lbs. of pasta.
It's good on crackers as an appetizer.
It is also super on baked fish. Just spread some on your
filets before you bake them. Yum!
If you make this pesto with basil as it is usually made, use 3 cups of
basil leaves and 4 cloves of garlic.