Fiddlehead-Portobello Linguine
This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread, and a nice dry white wine.
1 pound (450 g) fiddleheads, cleaned and trimmed
2 cloves garlic, minced
1 tablespoon olive oil
1 small onion
1 large portobello mushroom cap
170 g (6 ounces) oil-packed sun-dried tomatoes
½ box of linguine
1 tablespoon toasted pine nuts
2 tablespoons Parmesan cheese
Salt to taste
Pepper to taste
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
10 minutes
Add the onions, and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
5 minutes
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
10 minutes
During this, begin to cook the linguine so that it is ready when the topping is ready.
In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well.
Serve immediately.