Lemony Fiddlehead and Mushroom Linguine
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups fiddleheads
  • 2.5 cups shitake mushrooms
  • 2 cloves garlic
  • 2 tbsp butter
  • 8 oz linguine
  • ¼ cup grated parmesan cheese
  • 1 cup heavy cream
  • zest of ½ lemon
  • 1 tbsp lemon juice
  • ¼ tsp salt
Instructions
  1. Clean fiddleheads thoroughly by washing them in water several times, then boil them for 15 minutes (see notes above)
  2. Fill a large pot with water, add a pinch of salt and cook the linguine al dente.
  3. In a separate pan, saute the mushrooms, fiddleheads, and garlic together in butter. Once you are done sauteing (the mushrooms will release their water, which will evaporate), add the cream, parmesan cheese, salt and lemon juice and zest.
  4. Remove the pan from heat once the sauce starts to thicken, and then toss it with the pasta.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/lemony-fiddlehead-and-mushroom-linguine/