Fiddlehead Ferns and Wild Mushroom Ragout
Delight in a springtime treat with Fiddlehead Ferns and Wild Mushroom Ragout, featuring fiddleheads, morels, and creamy goodness in just 30 minutes. Perfect for an elegant appetizer.
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Cooking tools:
- Pepper mill
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Paper towel
- Stove
Ingredients
- 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
- pepper
- Parmesan curls for garnishing
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