Fiddlehead Fern with Morel Mushrooms Recipe

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Ingredients

For 4 servings:

• 300g ostrich fern fiddleheads — young, tightly coiled
• 200g fresh morel mushrooms — cleaned
• 3 cloves garlic — minced
• 50ml extra virgin olive oil
• 30g butter
• 1 lemon — juice
• Fresh thyme — 2-3 sprigs
• Sea salt and pepper to taste

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Preparation

Step 1 — Prepare the Fiddleheads (10 min)

1. Wash fiddleheads thoroughly in cold water
2. Remove any brown papery husks
3. Blanch in boiling water for 5 minutes (essential — removes bitterness and any residual toxins)
4. Drain and pat dry

Step 2 — Prepare the Morels (10 min)

1. Clean morels by halving lengthwise and rinsing briefly
2. Pat dry carefully (they absorb water)
3. Cut large ones in half

Step 3 — Cook (10 min)

1. Heat EVOO and butter in a large pan
2. Add garlic, sauté 1 minute
3. Add morels, sauté 5 minutes until golden
4. Add fiddleheads, sauté 3-4 minutes
5. Add thyme, lemon juice, salt, and pepper
6. Toss and serve

Total time: 30 minutes | Difficulty: Medium | Servings: 4

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Safety Note: Ostrich Fern vs Bracken Fern

Rule: If you're not 100% certain of the species, don't harvest. When in doubt, buy fiddleheads from a trusted supplier.

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Nutritional Values

Per serving

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