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Morel And Fiddlehead Fern Ragout


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Morel And Fiddlehead Fern Ragout 0 Picture


  • 1 1/2 pounds fiddlehead ferns
  • 2 shallots minced
  • 4 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 1/2 pound fresh morels trimmed, rinsed well
  • 2 garlic cloves minced
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Parmesan curls for garnish


Servings 4


Step 1

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.

This recipe yields 4 servings.

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