Morel and Fiddlehead Fern Ragout Recipe

Name: Morel and Fiddlehead Fern Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds 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; Parmesan curls, for garnish

Servings: persons

1 1/2 pounds 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
Parmesan curls, for garnish

1
In a saucepan, bring 1 1/2 quarts of salted water to a boil.
2
Add fiddleheads and return to a boil.
3
Using a slotted spoon, transfer fiddleheads to an ice bath and chill.
4
Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.
5
In a skillet saute shallots in butter until softened, about 2 minutes.
6
Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes.
7
Continue to cook until almost all liquid is evaporated, about 2 more minutes.
8
Add chicken stock and cook until reduced by half.
9
Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste.
10
Serve immediately, garnished with Parmesan curls.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds fiddlehead ferns, 2 shallots, minced, 4 tablespoons unsalted butter, 2 sprigs fresh thyme, and more.

Yes, Morel and Fiddlehead Fern Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Morel and Fiddlehead Fern Ragout

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