The arrival of fiddlehead ferns at farmstands and grocery stores in New England is a welcomed harbinger of spring. These ferns are not cultivated, just harvested in the wild, and are just available for a short period of time. So when I spotted some in Whole Foods yesterday it seemed like a natural choice for my side dish to accompany Steak with Garlic Horseradish Sauce.
1/2 lb fiddlehead ferns
1/2 lb sliced mushrooms (I used crimini)
3 garlic cloves, minced
2 tbsp butter
1/2 tsp dried thyme
1/4 cup red wine
black pepper to taste
Boil the ferns for 10 minutes, drain and set the ferns aside. (note one website I noted that boiling for 10 minutes was important for food safety with the ferns). Melt the butter in a sauce pan. Add garlic, saute for a minute. Add mushrooms and cook until they begin to soften. Add wine, cook until reduced by 1/2. Add ferns, thyme and pepper, cook over medium low for about 5 minutes. I served with steak, makes a nice side for any meat dish.