When I first encountered morel mushrooms and fiddlehead ferns at my local market, I was initially taken aback by their prices. As foraged spring delicacies, they command premium prices, but I’ve discovered that a little goes a long way. This recipe serves 2-4 people, perfect for a special spring dinner or date night.
The combination of meaty morels with their subtle cinnamon notes and the asparagus-like flavor of fiddleheads creates a uniquely spring-forward pasta dish. While traditional recipes call for blanching the fiddleheads, I’ve found that a simple sauté works just as well, streamlining the cooking process without compromising flavor.
Morel Mushrooms & Fiddlehead Ferns
Ingredients
- 7 oz orecchiette pasta
- 4 oz fiddlehead ferns, trimmed
- 2 oz fresh morel mushrooms, halved lengthwise
- 2 tablespoons minced garlic
- 2 tablespoons butter
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1/4 cup pasta cooking water
Instructions
- Bring a large pot of salted water to boil for pasta.
- Clean morels by cutting lengthwise and brushing out any debris.
- Rinse fiddleheads thoroughly under cold water.
- Heat olive oil in a large pan over high heat.
- Add morels to the hot pan and cook until they begin to brown.
- Add fiddleheads to the pan with morels.
- Cook pasta according to package directions.
- Season mushroom-fiddlehead mixture with salt.
- Add a splash of water to the pan and reduce heat to simmer.
- When pasta is al dente, transfer it to the pan.
- Add pasta cooking water and butter.
- Toss everything together until well combined.
- Turn off heat and add Parmesan cheese.
- Finish with a drizzle of olive oil.
- Season with black pepper to taste.
Notes
When selecting morels, look for firm mushrooms with a honeycomb-like texture. Always cook morels thoroughly, as they contain small amounts of toxins that are destroyed by heat. If fresh morels aren’t available, dried ones can be substituted after proper rehydration.
This dish is best served immediately while the pasta is hot and the vegetables are at their peak texture. The recipe doesn’t store well, so it’s best to make only what you plan to eat right away. For a variation, try adding fresh herbs like thyme or parsley at the end.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 450Total Fat: 17gSodium: 450mgFiber: 6gProtein: 22g
