I’ve been staring at these wee, strange, expensive (they’re $7.99/lb) veggies for a couple of weeks now, wondering how on earth you were supposed to cook them, and what they tasted like. Knowing that you can only get them for a few weeks each spring, I realized that if I wanted to find out this year, I’d better get cracking. So tonight I bought about a dollar’s worth. Below is the recipe that I winged while making tonight’s dinner:
The recipe (serves one, enough for a mini meal)
1 generous handful fiddleheads (these should be dark green in colour)
1 lovely, organic portobello mushroom
1/2 red pepper
2-3 cloves organic garlic
1 dollop olive oil
organic chicken broth (about 1/8 cup)
dried chili flakes
- Fill a small sauce pan with enough water to boil the fiddleheads. Salt, and allow water to boil vigorously.
- While the water boils, trim the fiddleheads so that there’s only about a 1/4″ of stem, discard any unfurled fiddleheads (appearantly these taste weedy). Wash the fiddles, brushing away any left over papery chafe.
- Slip the fiddleheads into the boiling water, and allow to boil for 5 minutes. Any longer will make them tough (or so my veggie book tells me).
- Slice up the garlic. Pour enough olive oil into a skillet or wok to cover the bottom, add the garlic.
- Slice up the mushroom. When the oil is sizzling nicely, add to pan. The shrooms will absorb the oil. To keep them from drying out, add a bit of chicken broth (or whatever broth you want. You could also use water) to keep the shrooms from burning and sticking to the pan. I didn't measure, I just poured until I thought I’d added enough.
- Drain the fiddleheads, and add to the shroom and garlic concoction.
- Sprinkle with dried chili flakes to taste.
- When the broth is gone (the shrooms will suck this up too!), you’re done!
This was so amazingly tasty, that I immediately wished that the store was open so I could run out and buy more tonight. I’ll be getting more tomorrow, that’s for sure. I want to eat my fill of these little babies before they’re no longer available for the year.