Guest guest Posted April 17, 2002 Report Share Posted April 17, 2002 * Exported from MasterCook * Fiddleheads w/ Morels Recipe By :Gourmet May 1982 / pg. 98 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 2 cups fresh morels -- halved 2 cups fiddleheads -- cleaned & blanched --(thawed partially if frozen) 6 tablespoons unsalted butter lemon juice -- to taste In bowl combine 4 cups water, the salt, and the morels and let the morels soak for 5 minutes. Drain the morels and let them soak in a large bowl of cold water, changing the water several times, to remove any sand. Drain the morels and pat them dry. In a heavy skillet cook the fiddleheads in 3 tbsp. butter over low heat, stirring, for 8 to 10 minutes, or until they are just tender. In another skillet saute the morels in the remaining 3 tbsp. butter over moderately high heat, stirring, for 5 minutes, or until they are tender, add the fiddleheads, the lemon juice, and salt and pepper to taste, and toss the mixture. Transfer the mixture to a heated serving dish. Source: " Chapter: Fiddleheads by: Marilyn Kluger " S(MC Formatted by): " muktuk99504 " Copyright: " 1982 Gourmet Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 31mg Cholesterol; 357mg Sodium. Exchanges: 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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