There are fiddlehead ferns, to be sure. Cremini mushrooms, black forest bacon, garlic, a splash of sherry…well. Perhaps no recipe today? Just a few shots of what I remember to be a wonderful dish and a link that sort of fits the bill, at least enough to offer you some guidance and hopefully a bit of inspiration.
I suppose I was just so excited to be cooking with fiddlehead ferns that I just plum forgot what I was doing. Aren’t they the cutest things ever though? Can you see now how I would be distracted?
Their flavors and texture are reminiscent of asparagus with a hint of damp Northwest forest. I suggest not doctoring them up too much otherwise you run the risk of covering and drowning out their character. I wanted to keep things simple and served them with heaping bowl of brown rice.