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Fiddlehead Fern Shitake Pasta Recipe

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This recipe for Fiddlehead Fern Shitake Pasta, by , is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Annie Chadwick


1/2 pound fiddleheads
10-12 shitake mushrooms
1 Small onion
4-6 cloves fresh garlic
3 Tpls. Butter
2 Tbls. Olive Oil
¼ to ½ cup White Wine
½ cup heavy cream
Pasta of choice
Grated Parmesan
Salt & pepper to taste

Wash fiddleheads in cold water to remove casings and any grits.
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
Chop onions, garlic & mushrooms.
Drop pasta into the same pot of boiling water used for fiddleheads. Boil for until al dente
In large skillet melt butter and olive oil. Add chopped onion, garlic, mushrooms, wine and sauté on low. When onion and mushrooms are tender add fiddleheads add the cream. Simmer on low. Once the pasta's done, add the drained pasta (angel hair, orecchiette, etc.) to the skillet with the fiddleheads and other ingrediants and a bunch of grated Parm and mix it all up. Once plated, top it with as much Parm as you can physically grate and give it another good stir.




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