Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
Bring 1 1/2 quarts of salted water to a boil and add the fiddlehead ferns. Return the water to a boil. Use a slotted spoon to remove the fiddleheads and dunk them in an ice bath. Drain and pat them dry.
In a medium sized skillet sauté the shallots in butter until softened. Add the fresh thyme, the morels, and the garlic. Continue to sauté until the mushrooms have softened and given up their liquid. This should take roughly three minutes. Continue cooking until most of the liquid has evaporated.
Add the chicken stock and cook until it's reduced by about half.
Add the fiddleheads and cook for about two minutes.
Add the cream, the chives, and the parsley. Season with salt and pepper.
Serve hot, garnished with the Parmesan curls.