- 1 pound fiddleheads, washed
- 2 large clove of minced garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp fresh lemon juice
- Fresh ground pepper
- 5-6 thinly sliced mushrooms (add two or three different varieties)
Bring a large pot of water to a rapid boil over high heat.
Blanch the fiddleheads (cook over high heat for 2-3 minutes). Drain fiddleheads, place in cold water to cool about 4 mins. In a Skillet heat olive oil and butter, add garlic and stir, add mushrooms and fiddleheads and cook 3-4 minutes. Sprinkle with lemon juice, salt and pepper and toss.