It’s fiddlehead season! Considered a seasonal delicacy for us Canadians, fiddleheads are the edible shoots of the ostrich fern that you can only find during the spring. I decided to put together some ideas on how to prepare them, including my own fiddlehead recipe with wild mushroom butter.
I was so happy to see a large bin of fiddleheads at the grocery store this week. I bought a huge bag and have been eating them daily!
Before I move onto the recipes, you need to learn how to clean them. Believe it or not, fiddleheads can be poisonous if eaten raw or partially cooked.
- Your first step is to thoroughly clean them by removing as much leftover brown husk as you can and rinsing them under running water. If your fiddleheads are store-bought, they most likely don’t have much of the husk left.
- Your second step is to boil them in a large pot of water for 15 minutes. Drain all the water when you are done and rinse the fiddleheads.
- At this point, I usually rinse them thoroughly again and pick off any remaining brown pieces of husk that are still clinging on.
- Now you are ready to saute, roast, or add your fiddleheads to any recipe.
Typically, I saute my fiddleheads with butter and garlic in a frying pan, but I decided to try something new this year. I’ve wanted to make a wild mushroom butter for quite some time and thought wild fiddleheads would be the perfect companion.
You can make your wild mushroom butter the easy way by purchasing a wild mushroom sauce mix (I like Untamed Feast) or you can make your own by simply pulverizing any kind of dried wild mushroom in a coffee grinder. Melt about 1/4 of a cup of butter in a sauce pan and stir in about 2-3 tbsp of wild mushroom mix.
Roasted Fiddleheads with Wild Mushroom Butter
Ingredients (Serves 4)
- 2-3 cups of cleaned and pre-cooked fiddleheads (see above and don’t skip this step)
- 1/4 cup of wild mushroom butter (see above)
- salt and pepper to taste
- Preheat your oven to 375 degrees.
- Cover a baking sheet with parchment paper.
- Place fiddleheads on the parchment paper in a single layer and drizzle with the wild mushroom butter.
- Add a couple of grinds of salt and pepper.
- Roast in the oven for about 7-10 minutes.Do you have any tasty fiddlehead recipes? Please share with me in the comments below. I’m always looking for new ideas!