Prep 10 mins
Cook 15 mins
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.
- 1 cup fiddlehead, ferns
- 1⁄2 teaspoon salt
- 2 cups water
- 2 tablespoons oil, from the sun-dried tomatoes
- 1⁄4 cup chopped onion
- 1⁄2 cup sliced mushrooms
- 1⁄2 teaspoon minced garlic
- 3 tablespoons chopped sun-dried tomatoes
- Wash fiddleheads, cut off ends, remove any brown spots.
- Boil in salted water for 10 minutes.
- Saute onions in oil for 3 minutes.
- Add mushrooms, garlic and ferns.
- Saute for 5 minutes.
- Stir in Sundried tomatoes.
- Add salt and pepper to taste.
- Turn heat to low.
- Cover and cook for 5 minutes.
Fiddleheads are actually the tender new shoot of the Ostrich Fern which appears in early June. Once it grows & unfurls, it becomes tough & loses its flavour. They are aslo frozen commercially in the Maritimes!
First time eating fiddleheads and the recipe was perfect! Thanks for posting!