Forager's Pasta: Fiddlehead Fern and Nameko Linguine

Forager's Pasta: Fiddlehead Fern and Nameko Linguine
Darrin Nordahl

Ingredients

  •   Salt and pepper, to taste
  • 3 Cups  fiddlehead ferns, brown chaff removed
  • 1/2 Pound  linguine
  • 1 Tablespoon  butter, plus more to taste
  • 1 Tablespoon  olive oil, plus more to taste
  • scallions, chopped
  • 3 Cups  nameko mushrooms
  • cloves garlic, minced
  •   Zest and juice of 1 Meyer lemon
  • 1 Teaspoon  crushed red pepper flakes

Fiddleheads are typically par-boiled to tenderize them and to remove some of the bitterness of the raw shoots. One of the most popular ways to prepare fiddleheads after par-boiling is to sauté them, often with garlic, onions, and lemon. I find fiddleheads cooked this way are excellent tossed with pasta. So I created a simple dish with wild nameko mushrooms and fiddleheads... a kind of "forager's pasta." This dish is intensely satisfying, even for meat eaters.

Directions

Bring a pot of salted water to a boil over high heat. Add the fiddlehead ferns and cook until crisp-tender, for about 5 minutes. Drain and rinse in cold water.

Bring another pot of salted water to a boil, and cook the linguine until al dente.

Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Sauté the fiddlehead ferns, scallions, and mushrooms until the fiddlehead ferns just begin to brown. Add the garlic and cook for 30 more seconds. Then, add the lemon juice to deglaze the pan. Add the crushed red pepper flakes and toss well. Season with salt and pepper, to taste.

Drain the pasta and return to the same pot. Toss with olive oil and butter, to taste. Then, add the vegetables from skillet and toss again. Serve on plates and top with the Meyer lemon zest.

Nutrition

Calories per serving:

365 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

18%

Servings:

4
  • Fat 33g 51%
  • Carbs 239g 80%
  • Saturated 10g 50%
  • Fiber 14g 55%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 13g
  • Polyunsaturated 4g
  • Protein 78g 155%
  • Cholesterol 31mg 10%
  • Sodium 470mg 20%
  • Calcium 416mg 42%
  • Magnesium 454mg 113%
  • Potassium 4,658mg 133%
  • Iron 17mg 94%
  • Zinc 12mg 79%
  • Phosphorus 1,527mg 218%
  • Vitamin A 1,701µg 189%
  • Vitamin C 275mg 459%
  • Thiamin (B1) 1mg 42%
  • Riboflavin (B2) 3mg 168%
  • Niacin (B3) 54mg 272%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 115µg 29%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 109µg 136%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...