Fiddleheads and Pasta

Name: Fiddleheads and Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-4 serving(s)
Ingredients: 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

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Recipe by lecole54

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.

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READY IN: 30mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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