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Fiddleheads w/ Morels

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* 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

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