Smarter Living: Recipes
Fiddlehead Ferns with Fresh Shitake Mushrooms, Spring Onions and Roasted Potatoes
Serves 4-6 as a side dish
- 1-¾ pounds new potatoes, scrubbed and cut into 3/4-inch thick wedges
- 1/2 pound fiddle head ferns, thoroughly washed and stems trimmed
- 8-10 fresh shitake mushrooms, stems removed, caps sliced
- 5 spring onions, bulbs cut in half from stem to root, greens cut into 1-1/2-inch pieces
- 5 cloves garlic, sliced
- 1/4 cup vegetable stock, chicken stock or water
- 6 tablespoons freshly squeezed lemon juice
- 4-5 tablespoons olive oil
- Salt and freshly ground black pepper
- Pre-heat oven to 425F.
- Toss potatoes and onion bulbs with 3 tablespoons olive oil, salt and pepper and place in a 9x13 glass-baking dish and cover with foil. Bake for 15 minutes.
- Remove foil and cook for another 30 minutes (turning potatoes over halfway way through) until potatoes are browned and tender.
- Meanwhile, bring a pot of salted water to a boil and add the ferns, cook for 5 minutes then drain and dip in an ice bath to stop them from cooking further. Set aside.
- When the potatoes have 10 minutes left to cook. Heat 2 tablespoons olive oil in a 10-inch cast iron skillet or frying pan.
- Add the shitake mushrooms, season with salt and sauté for 5 minutes over medium heat.
- Add the fiddlehead ferns, onion greens and garlic and sauté for 1 minute. Add stock or water and cook for another 5 minutes. Add the lemon juice and cook for 1 minute.
- When the potatoes come out of the oven, toss the potatoes with the fiddlehead fern mixture, adjust seasonings and serve.
last revised 8/9/2011