Fiddleheads with Shiitake Mushrooms

Fiddleheads with Shiitake Mushrooms
Fiddleheads just seem to go naturally with mushrooms. While fiddleheads are frequently seen in the company of morel mushrooms, it's not often you see them paired with shiitakes. We served this delicious combination at a recent Earthy Delights Open House and it won rave reviews. It's now a standard part of our regular spring menu!

1 lb fresh fiddleheads
2 oz dried shiitake mushrooms
2 tsp sesame oil
1 Tbsp fresh ginger, chopped
4 Tbsp oyster sauce
1 cup rice vinegar
½ cup raw sugar
1 tsp 5 Spice Powder
2 Tbsp soy sauce
2 tsp toasted sesame seeds



Place dried shiitake mushrooms in a bowl and cover completely with warm water. Allow to soak for 20 - 30 minutes or until completely soft and pliable. Drain the mushrooms and remove the tough stems with a pair of sturdy scissors and discard.

Place the mushroom caps in a large heavy sauce pan with the rest of the ingredients and 2 cups of water.

Quickly bring to a boil, taking care that the pot doesn't boil over. Reduce heat to medium high and allow liquid to cook down until it thickens.
Remove from heat and set aside until cool.

Meanwhile, rinse fiddleheads and trim ends if desired. Bring a large pot of salted water to a rolling boil. Blanch the fiddleheads by placing them in the boiling water. Allow water to return to a rolling boil. Remove from heat, drain and plunge immediately into an icewater bath. Drain again.

Toss fiddleheads together with the shiitake mushrooms and any remaining mushroom cooking liquid. Sprinkle with sesame seeds and serve.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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