Fiddleheads With Mushrooms And Garlic Recipes

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SAUTEED FIDDLEHEADS



Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

FIDDLEHEADS WITH SUNDRIED TOMATOES, ONIONS AND GARLIC



Fiddleheads With Sundried Tomatoes, Onions and Garlic image

Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fiddlehead ferns
2 teaspoons vegetable oil or 2 teaspoons butter
1/2 cup diced onion
1 tablespoon diced sun-dried tomato packed in oil
2 garlic cloves, thinly sliced
1 teaspoon fresh diced parsley
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  • In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
  • In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
  • Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.

Nutrition Facts : Calories 33.9, Fat 2.5, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 2.8, Fiber 0.5, Sugar 0.9, Protein 0.4

FIDDLEHEADS WITH MUSHROOMS AND GARLIC RECIPE



FIDDLEHEADS WITH MUSHROOMS AND GARLIC Recipe image

Provided by Sube

Number Of Ingredients 8

• fiddleheads
• mushrooms
• garlic
• shallots
• butter
• garlic
• garlic oil
• salt and pepper

Steps:

  • Preparation: Wash fiddleheads several times in cool water to remove grit and chaff. Place in microwave-safe dish in a little water. Cover and steam for a few minutes. Cut up mushrooms. Chop garlic and onions and place all in frying pan with garlic oil and butter and with drained fiddleheads. Fry for a few minutes. Salt and pepper to taste. Serve over pasta or as a side veggie... yummy.

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