From Sandi's Recipe File - Fiddleheads with Wild Mushrooms

Presents

"Fiddleheads with Wild Mushrooms"

Recipe Source:
May 2000 Issue
Homemaker's Magazine

Serving Size: Makes 4 to 6 servings

Amount Ingredient

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.

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