Description
Fiddleheads & Ramps lightly sautéed with shitake mushrooms and red & yellow peppers
Ingredients
Scale
4 oz fiddleheads
4 – 6 oz bunch ramps
1/4 red pepper
1/4 yellow pepper
2– 3 large shitake mushrooms
2 cloves of garlic
3 tbsp olive oil
Instructions
- Clean & trim the fiddleheads – leaving 1 – 2 inches of the stem.
- Clean & trim the root tips off the ramps and gently pat them dry with a paper towel.
- Cut the red & yellow peppers into cube-sized chunks.
- Trim just a little off the tip of the shiitake mushrooms (only the dirty part—do not lose too much of the stem), slice the mushroom, and chop it into smaller pieces.
- Heat 2 tbsp of olive oil in a non-stick pan and add the mushrooms. When slightly browned, add the peppers, garlic, and salt and pepper to taste. Cook for 5 minutes. Remove from the pan and set aside in a bowl.
- Steam the fiddleheads for approximately 5 – 7 minutes until tender crisp. (*While steaming fiddleheads – start sauté of the ramps)
- 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 2 – 3 minutes until wilted.
- 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.
Notes
- Since the season is short for fiddleheads & ferns, it is best to buy them when they hit the market in the spring.
- You can store them clean in the fridge. Wrap in a paper towel and place in a tightly sealed plastic bag.
- Prolong storage in the fridge for up to 3 weeks by storing submerged in water. Change the water every few days.
- If not used within a few days, freeze. First blanch and dry them. Then, place them in a plastic freezer bag for up to nine months.
- Fiddleheads & Ramps Sauté makes a delicious side dish for grilled fish or topping on marinated grilled tofu.
Keywords: Fiddleheads, Ramps, Vegetarian Side Dish