- 1 pound fiddlehead ferns
- 2 shallots, minced
- 4 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 1/2 pound fresh morels, trimmed and rinsed well
- 2 cloves garlic, minced
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Parmesan curls for garnishing
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 sauté shallots in butter until softened, about 2 minutes. Add thyme, mushrooms 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.