Recipe by l'ecole
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.
- 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 See How It's Made
- 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.