Morel and Fiddlehead Fern Ragout

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Rated 5 stars out of 5
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Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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Ingredients

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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Read all 1 reviews

  • on June 01, 2010

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    I made this with local Mepkin Abbey Wood Mushrooms as the Morels were $50/Lb at Wholefoods. It was still amazing!!! Added some white wine and less broth- Absolutely gorgeous! Make sure to clean your ferns extremely well and blanch for at least 5 minutes- i have gotten quite ill from them before.

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