Recipe for Fettuccine With Mushrooms and Clove Pinks | Almanac.com

Fettuccine With Mushrooms and Clove Pinks

Photo Credit
Becky Luigart-Stayner
6 servings
Preparation Method

Fettuccine With Mushrooms and Clove Pinks

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Our Fettuccine With Mushrooms and Clove Pinks dish adds color and spice with edible flowers!

Clove pink flowers (Dianthus caryophyllus) are small carnation-like flower that grows easily in most climates. The petals not only add beauty to salads and pastas, but also have along history as a medicinal herb, relieving tension, gas, and heartburn. 

The flower has a bit of an aroma and spiciness to it. The key to using the flowers is to remove the white heel, which has a bitter flavor. Then sprinkle on your dish!

2 tablespoons butter
2 tablespoons olive oil
2 shallots, finely minced
1 cup sliced mushrooms
3/4 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
salt and pepper, to taste
1/4 cup fresh clove pink petals, torn into small pieces
1 tablespoon chopped fresh parsley
1 pound fettuccine
grated Parmesan cheese, for topping

In a large skillet over medium heat, warm the butter and oil. Add the shallots and saute for about a minute. Add the mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add the clove pinks and parsley, and toss. Cover the pan, turn the heat to low, and keep the mixture warm. Cook the fettuccine according to the package directions. Drain the pasta, add to the mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. Top with the Parmesan cheese. Serve hot.