Morel and Fiddlehead Fern Ragout

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds fiddlehead ferns
  • 2 shallots, minced
  • 4 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 1/2 pound fresh morels, trimmed and rinsed well
  • 2 cloves garlic, minced
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • Parmesan curls, for garnish
Directions
  • In a saucepan, bring 1 1/2 quarts of salted water to a boil. Add fiddleheads and return to a boil. Using a slotted spoon, transfer fiddleheads to an ice bath and chill. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.

  • In a skillet saute shallots in butter until softened, about 2 minutes. Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes. Continue to cook until almost all liquid is evaporated, about 2 more minutes. Add chicken stock and cook until reduced by half. Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste. Serve immediately, garnished with Parmesan curls.


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    This recipe is featured in:

    Spring Produce Guide