Fiddlehead Fry

"Woodsy Canadian favourites with an imported Indian cheese."
 
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photo by dandelionleaf photo by dandelionleaf
photo by dandelionleaf
Ready In:
30mins
Ingredients:
9
Yields:
3 cups
Serves:
4
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ingredients

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directions

  • Wash fiddleheads and set to boil in water for 15 minutes. Fry 1 cm cubes of paneer cheese or extra firm tofu in olive oil in a large frying pan. Flip when one side is browned, then add sliced mushroom, shallot (cut into eighths vertically, not too small), salt and pepper. Once fiddleheads are soft, drain, and add to pan with other ingredients. Stir-fry for several minutes, then serve topped with lemon juice.

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RECIPE SUBMITTED BY

<p>I love heritage recipes and new creations.</p>
 
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