It’s a rite of Spring. Bring back the green and sing a song. In our neck of the woods, it also means a hunt for some fresh fiddlehead ferns, unfurling their spiral goodness.
A cross between spinach, asparagus and just plain freshness, the fiddleheads combine perfectly with garlic. We tried them here with some sliced shiitakes, amping up the protein and flavor. Simple and fresh, you could also combine with pasta for a complete and easy meal.
So, celebrate Spring, break out the fiddles and play.
1/2 Pound Fresh Fiddleheads, washed with brown “fluff” removed
4 Cloves Garlic, chopped
1 Tbsp. Olive Oil
4-8 Oz. Shiitakes mushrooms, sliced
Salt and Pepper to taste
HOW TO MAKE IT:
Step One: Be sure you’ve cleaned the fiddleheads well by removing the brown “fluff” and trimming the stems
Step Two: Heat oil over medium heat in a medium saute pan and add chopped garlic. Cook about one minute until soft but not browned.
Step Three: Add mushrooms and cook about 3 minutes, stirring as needed to coat and cook.
Step Four: Add fiddleheads and saute for about 2 more minutes. Season with salt and pepper to taste. Do not over cook as they are best with a little crunch.
Celebrate Spring – fit as a fiddle.