Sautéed Fiddleheads with Morel Mushrooms

Sautéed Fiddleheads with Morel Mushrooms
Simple to prepare, yet brings out the best in all flavors. The rich, earthy flavor of fresh morels is enhanced by green, fresh ferns and shallots. Use as appetizer or a side dish.

1 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
2 cups fresh Morel mushrooms, trimmed, rinsed quickly, and sliced
sea salt & freshly ground black pepper


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. They should wilt, but be very careful not to let them brown.


Add the sliced morels to the shallots and garlic, and sauté for about six minutes, or until the mushrooms are cooked thoroughly (morels should never be eaten raw).


 Drain the cooked fiddleheads and add the mushroom mixture. Toss well and serve hot.



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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