Dandelion Mushrooms Recipes
FRIED DANDELIONS (APPALACHIAN STYLE)
This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.
Provided by Micah Funk
Categories Side Dish Vegetables
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
- Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 g
DANDELION TART
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Provided by Martha Rose Shulman
Categories breakfast, brunch, appetizer, main course, side dish
Time 1h30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
- Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 281 milligrams, Sugar 3 grams, TransFat 0 grams
DANDELION MUSHROOMS
Close your eyes and pop one of these crisp goodies into your mouth. Would you believe it was a dandelion and not a fried mushroom? I have given two ways to batter these mushroom, take your pick!
Provided by Sharon123
Categories < 15 Mins
Time 15m
Yield 15 mushrooms
Number Of Ingredients 6
Steps:
- Dredge the moist flowers in flour.
- Heat the butter in a heavy frying pan.
- Add flowers and fry quickly, turning to brown all sides.
- *Batter Version*:.
- If using batter version, dip the flowers into the batter and fry till golden brown.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 51.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 18.7, Sodium 17.7, Carbohydrate 6.6, Fiber 0.2, Sugar 0.1, Protein 1.4
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