Guest guest Posted October 17, 2006 Report Share Posted October 17, 2006 Sauteed Fiddleheads with Morel Mushrooms 1 quart fresh fiddleheads, trimmed and rinsed (be sure to remove the papery brown skin) 1/2 stick butter 4 cloves shallots, peeled, trimmed and diced 3 cloves garlic, peeled, trimmed, and diced 2 cups morel mushrooms, trimmed, rinsed quickly, and sliced sea salt and coarsely ground black pepper Steam the fiddleheads over boiling water for about 12 minutes. Test them as they cook to be sure they aren't overcooking. Fiddleheads will cook for different lengths of time depending on their size, their age, and the altitude. While the fiddleheads are steaming, sauté the shallots and the garlic in a skillet over medium high heat. Be very careful not to let them brown. They should wilt, but they shouldn't brown. Add the sliced morels to the shallots and garlic, and sauté for about six minutes, or until the mushrooms are well cooked (morels should never be eaten raw). Drain the cooked fiddleheads and add the mushroom mixture. Toss well and serve hot. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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