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Fiddleheads & Ramps Sauté on a white plate over a sage green placemat

Fiddleheads & Ramps Sauté

  • Author: Cindy
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 2 -4 side servings 1x
  • Category: Sides
  • Cuisine: American


Fiddleheads & Ramps lightly sautéed with shitake mushrooms and red & yellow peppers 



4 oz fiddleheads

46 oz bunch ramps

1/4  red pepper

1/4  yellow pepper

23 large shitake mushrooms

2 cloves of garlic

3 tbsp olive oil


  1. Clean & trim the fiddleheads – leaving 1 – 2 inches of the stem.
  2. Clean & trim the root tips off the ramps and gently pat them dry with a paper towel.
  3. Cut the red & yellow peppers into cube size chunks.
  4. Trim just a little off the tip of the shitake mushrooms (only the dirty part – not losing too much of the stem), slice the mushroom & chop into smaller pieces.
  5. Heat 2 tbsp of olive oil in a non stick pan and add mushrooms. When slightly browned, add the peppers, garlic and s & p to taste. Cook for 5 minutes. Remove from the pan & set aside in a bowl.
  6. Steam the fiddleheads for approximately 5 – 7 minutes until tender crisp. (*While steaming fiddleheads – start sauté of the ramps)
  7. Add 1 tbsp of olive oil to the same pan and place the ramps in the pan. Move them around gently in the pan to keep them whole while cooking for about 2 – 3 minutes until wilted.
  8. Add the steamed fiddleheads and cook until warmed. Add s & p to taste. Remove from the pan and plate with peppers & mushrooms mixture sprinkled over the top.


I recommend to have this as a side dish with grilled fish or marinated grilled tofu.

Keywords: Fiddleheads, Ramps, Vegetarian Side Dish