Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Sauted Fiidlehead Ferns

Original recipe from Linda
kept bysimbakins
recipe by
print
Ingredients: 

1 pound fresh fiddlehead ferns
2 1/2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound thinly sliced wild mushrooms
1 tablespoon fresh basil
1 tablespoon chopped chives
salt and ground pepper

  1. trim stems of the ferns and wipe off pappery brown covering with a paper towel.
  2. Blanch the ferns in a pot of boiling water for abliut 30 seconds.
  3. Drain and refresh under cold running water.
  4. In a large skillet, heat oil over very high heat. 
  5. Add garlic, saute a few seconds until golden brown.
  6. Add ferns and mushrooms and saute for 3 to 5 minutes, or until they begin to get tender but still have a crunchy bite.
  7. Stir in the basil and chives.
  8. Season with salt and pepper.
  9. Serve in bowl and top with more chopped basil.

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook