1 pound fiddleheads
1 tablespoon each butter and vegetable oil
1/4 cup chopped shallots or onion
1 clove garlic, minced
2 cups sliced wild mushrooms
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
Salt and pepper to taste

Preparation Instructions:

Cook fiddleheads in boiling water or steamer for 8 to 12 minutes or until tender; drain and set aside. In large skillet over medium heat, heat butter and oil. Add shallots and cook until softened. Add garlic and mushrooms; cook, stirring often, just until tender. Stir in fiddleheads thyme salt and pepper; cook until heated through.

Per serving (for 6):66 calories; 5 g fat; 5 g carbohydrates; 3 g protein; 2 g fibre.