Fiddleheads and Pasta

"This is fiddlehead season in our part of Maine, so the *Bangor Daily News* published the following recipe, making delightful use of our little ferny friend. The meatiness of the 'shrooms, the combo of butter and olive oil in the saute pan, a goodly quantity of garlic, all combine to produce a toothsome meal. If you can't get fiddleheads, the next closest alternative would be asparagus."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Serves:
3-4
Advertisement

ingredients

Advertisement

directions

  • Clean the fiddleheads and trim the brown stem end. Put into enough water to barely cover and simmer for about 10 minutes or until they are tender. Drain and set aside.
  • Chop the portobellos coarsely. Heat the oil and butter in a saute pan and add the garlic and cook it briefly. Add the mushrooms and, when they are tender, add the fiddleheads and heat through. Toss with the pasta and serve with grated cheese on top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes