Recipe by CoolMonday
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.
Top Review by CountryLady
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!
- 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
Directions See How It's Made
- 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.