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Fiddlehead Ferns and Wild  Mushroom  Ragout

Fiddlehead Ferns and Wild Mushroom Ragout

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 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.

Recipe Details