Morel And Fiddlehead Fern Ragout

Morel And Fiddlehead Fern Ragout
Morel And Fiddlehead Fern Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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