Sautéed Fiddleheads with Shiitake Mushrooms
This fiddleheads with shiitake mushrooms and garlic recipe is super simple to make and comes together in less than 20 minutes. The earthy, savory flavor of the fiddleheads blends perfectly with zesty garlic and meaty shiitakes to create a unique spring side that pairs well with a variety of dishes.
Servings: 4
Calories: 143kcal
Equipment
- Large pot
- Colander
- large saute pan
Ingredients
- 3 cups fiddleheads fresh
- 3 tbsp olive oil extra-virgin
- 3 clove garlic minced
- 1 ½ cups shiitake mushrooms sliced
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
Preparation:
- Trim the ends off the fiddleheads.
- Rinse the fiddleheads under cold running water, removing any brown scales.
- Add them to a pot of boiling water and boil for 10 minutes.
- Strain and set aside.
Cooking:
- Heat olive oil in a large saute pan over medium-high heat.
- Add fiddleheads, garlic, shiitake mushrooms, lemon juice, salt, and pepper, and sauté for about five minutes or until fiddleheads are tender and start to brown.
- Serve immediately and enjoy.
Notes
It's important to prepare the fiddleheads carefully and boil them for at least 10 minutes to avoid food-borne illness, which is common with these plants.
Optional toppings for this dish include parmesan, sundried tomatoes, or edible flowers.
Nutrition
Calories: 143kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 299mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1900IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg