I'm not sure there's a more spring appetizer that exists: morels, a few shiitakes, thyme, lemon and throw in a few fiddleheads at the end just to keep things exciting. They're earthy, beautiful, and just so satisfying.
- 15 fiddleheads, cleaned and ends trimmed
- 1 tbsp. olive oil
- 2 tbsp. butter
- 2 cloves of garlic, diced
- 1 shallot, diced
- 4 sprigs of thyme
- 20 morel mushrooms, rinsed and cut in half (or use a mix of oyster, shiitake, and cremini)
- ⅓ C. white wine
- ½ C. heavy cream
- salt and pepper
- arugula or microgreens for garnish
Heat the olive oil and butter in a frying pan over medium high heat. Add the garlic and shallot, cook for about a minute, until the garlic is fragrant. Add the thyme, and mushrooms, cook for 10-15 minutes, until mushrooms have softened. Deglaze the pan with the white wine. Cook it off until there's about a tbsp. remaining. Add the heavy cream, season with salt and pepper (taste it to make sure you've got enough salt!). Heat the cream through, and and spoon the mushrooms over crackers or crostini.
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