Fiddleheads and Noodles in Mushroom Broth
Fiddleheads are a fleeting springtime delicacy. Why not add them to all your dishes, including this mushroom broth with noodles.
In Season
Fiddleheads
Fiddleheads are only available for a short time in the spring.
You know it must be spring when ferns start to poke their heads through the soil. A fleeting delicacy, fiddleheads are the tightly furled fronds of the Ostrich, Lady and Bracken ferns, which are harvested for only a short time, starting in April.
If you’ve never eaten a fiddlehead but are curious, there are no surprises. They taste exactly the way you’d expect. Earthy, slightly bitter and green (you know, like the way grass tastes). They are high in potassium, vitamin K and iron, but require extra care in their preparation.
After removing the husks and any dirt and debris, blanch the fiddleheads first to eliminate the natural toxin known to cause mild food poisoning. Drop the cleaned fiddleheads into a pot of boiling, salted water and cook for 4 to 5 minutes. Remove and place directly into ice-cold water to stop the cooking process. Once cold, rinse with cold water several times, then place on a cloth or paper towel to remove the excess water. You can store blanched fiddleheads in the refrigerator for several days or freeze them. Serve the fiddleheads by reheating until heated through.
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