RECIPES
Method
1
Rinse the fiddleheads in cold water and drain.
Trim the tips of the stem if desired.
2
Soak the dried morels in warm water for 30
minutes or until soft and pliable. Drain, reserving the soaking liquid for other uses if desired.
Rinse the morels gently but thoroughly under
cool running water to remove any remaining grit
or forest debris.
Bring a large pot of salted water to a boil.
Blanch the fiddleheads in the boiling water for
about two minutes, just long enough to allow
the water to come back to a gentle boil.
3
4
Drain the fiddleheads and “shock” them by
plunging them into a large bowl of very cold
water. This will halt the cooking process and
prevent the fiddleheads from overcooking.
5
Peel the onion and slice it lengthwise into thin
strips, 1/4 inch or less in width. Set aside.
6
Heat a wok or large skillet over high heat until it
begins to smoke. Add the oil and swirl it around
to coat the pan. Add the onion strips and cook,
stirring, until they begin to soften slightly, about
1 minute. Remove the onions from the pan and
set aside.
Add the reconsti