Fiddlehead Ferns = Delight!

I am in awe with all amazing finds at our local farmers markets since I moved here.  One of the stands that impreses me week after week is the Forger Stand. Every Sunday they show up with a variety of mushrooms, sorrel, nettles, and most importantly – when in season - fiddlehead ferns.  

If you never had a Fiddlehead Fern you are missing out. The flavor of them is somewhat mild. I personally find it to be somewhat of a cross between a string bean, sugar snap pea, and asparagus. It is lightly earthy, and holds its texture extremely well. I have been blanching them and tossing them in light vinaigrette. That is until I posted a picture of the fiddleheads on Facebook and a fellow chef I know commented that she has had them with eggs. My curiosity grew and I was waiting for the fiddlehead ferns to make their spring appearance to give it a try.

This week I was able to make my long awaited cooking desire come to a satisfaction. Fiddlehead ferns were finally being forged.  I sautéed some Crimini mushrooms with a shallot and then scrambled some eggs with a mixture of fresh herbs and folded in the fiddlehead ferns. It was lovely. I drizzled a bit of truffle oil over the finished dish that heightened it to an entirely new level.  Paired with a simple green salad and some cheese crostini and I was in food heaven.  I hope they will be at the market next week – I want to make it again and again.


Crimini and Fiddlehead Fern Scramble (Feeds

1 cup of Crimini Mushrooms, sliced

1 large Shallot, chopped

2 tbsp of olive oil (or more)

6 – 7 eggs

¼ cup of heavy cream

1 tbsp of fresh parsley, minced

1 tsp of fresh chives, minced

1 tsp of fresh oregano, minced

2 handfuls of fiddlehead ferns, cut end trimmed back

Sea Salt & Fresh Black Pepper to taste

Truffle Oil, for drizzling

First, place a large non-stick pan over medium heat. Add in your olive oil and heat through. Toss in your Crimini mushrooms and sauté about 3 minutes before adding in your shallot. Stir well and let it all simmer together until your mushrooms are tender and shallots begin to caramelize.  Sprinkle your mushrooms and shallot with sea salt and black pepper. Once your mushrooms are tender and remove from heat.

Meanwhile in another pan add in your fiddlehead ferns and fill with enough water to cover them and add a pinch of salt. Place over high heat and bring to a simmer. Once your water is boiling strain your fiddlehead ferns and set aside for your eggs.

Then crack all your eggs into a large bowl along with your minced herbs and heavy cream. Whisk it all together until well blended.  Season it with sea salt and black pepper to taste. Place your nonstick pan with the mushrooms back over medium heat and add in a bit of olive oil if the pan looks dry. Pour in your egg mixture and with a rubber spatula keep stirring your eggs and mushrooms until your eggs are almost fully cooked. Add in your fiddlehead ferns and continue to stir and cook your eggs until they are cooked through.

Finally, on plating - portion out your scramble and lightly drizzle them with your truffle oil. Be sure to serve it with a simply dressed green salad and some cheese crostini (I used manchego cheese to compliment the eggs and your salad, but any cheese of your choice would be fine).