Sautéed Fiddleheads with Morel Mushrooms

Ingredients:

One quart fresh Fiddlehead Ferns, trimmed and rinsed (remove the papery brown skin)
1/2 stick butter
4 cloves shallots, peeled, trimmed and diced
3 cloves garlic, peeled, trimmed, and diced
Two cups fresh Morel mushrooms, trimmed, rinsed quickly, and sliced
Sea salt & freshly ground Black Pepper

Preparation:

Steam the fiddleheads over boiling water for about 12 minutes. Test them as they cook to be sure they arent 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 shouldnt 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.

Directions:

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Sautéed Fiddleheads with Morel Mushrooms

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