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: 25 mins
• Serves: 4

Ingredients

• 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

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.