Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

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Each season there are special foods that drive foodies to the market and into their kitchens eager to prepare and serve exotic dishes made with noted delicacies like Squash blossoms, soft shell crabs, pomegranates,  and fiddlehead ferns. I was thrilled when I went to the market and stumbled upon a basket of spiraling fiddlehead ferns.  I had a party to attend and was asked to bring a side dish, so I opted for a pasta salad made with fiddlehead ferns, caramelized mushrooms, dandelion leaves, and cherry tomatoes. There were a few people at this gathering of friends that never heard of, or have seen fiddlehead ferns. With one bite they were hooked.

fiddlehead_ferns_mushroom_pasta_salad.jpgFiddle head ferns look like the scroll of a violin or fiddle–a tighly coiled fern frod with a stem trimmed to a two inch length from the coil. Very high in nutrients, the taste is reminiscent of asparagus,  with a firmer, somewhat crunchy texture and a hint of a nutty, earthy undertone   Be sure to wash thoroughly to remove any dirt or grit. You find Fiddlehead ferns in early May (the same time we are blessed with sortshell crabs), and only for a two, maybe three week period. So when you see them, grab them up! 

Ingredients

  • 1 box of pasta
  • 3 tablespoons olive oil
  • 2 cloves of garlic, crushed
  • 1 cup Fiddlehead ferns, tips trimmed
  • 1 cup cherry tomatoes, halved
  • 1 package button mushrooms, sliced
  • 8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside
  • 1/4 cup fresh parsley, finely chopped
  • parsley for garnish

dressing

  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1/8 cup Tamari Soy Sauce
  • 1 large clove garlic, crushed
  • 1 tsp dijon mustard
  • Kosher salt and freshly ground black pepper

Directions

  1. Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm.
  2. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.
  3. Prepare the Dandelions, parsley and the cherry tomatoes, set aside
  4. In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.
  5. Place pasta in a large serving bowl.  Add parsley as garnish and serve.