Fiddleheads and Pasta
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 -3 garlic cloves, finely minced
- 1⁄2 lb fiddlehead
- 2 large portabella mushrooms, can substitute baby bellas
- 1⁄2 lb pasta, of your choice, cooked
- parmesan cheese or romano cheese, to taste
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.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
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.