Saute Those Fiddlehead Ferns

“Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup fiddlehead, ferns
  • 12 teaspoon salt
  • 2 cups water
  • 2 tablespoons oil, from the sun-dried tomatoes
  • 14 cup chopped onion
  • 12 cup sliced mushrooms
  • 12 teaspoon minced garlic
  • 3 tablespoons chopped sun-dried tomatoes

Directions

  1. Wash fiddleheads, cut off ends, remove any brown spots.
  2. Boil in salted water for 10 minutes.
  3. Saute onions in oil for 3 minutes.
  4. Add mushrooms, garlic and ferns.
  5. Saute for 5 minutes.
  6. Stir in Sundried tomatoes.
  7. Add salt and pepper to taste.
  8. Turn heat to low.
  9. Cover and cook for 5 minutes.

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