Fiddlehead Ferns and Wild Mushroom Ragout | Emerils.com
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
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 and pepper to taste
- Parmesan curls for garnishing
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