Saturday, May 15, 2010

Fiddlehead Ferns and Mushrooms

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1/2 lb fiddlehead ferns
2 cups mushrooms
1 tbsp butter
1 tbsp olive oil
1.  Wash ferns and mushrooms. Slice mushrooms into halves.
2. In a pan, heat butter and olive oil together. Sautée the mushrooms and ferns together.

Makes 2 servings. 
sautéed in butter and olive oil
If you are concerned about calories or bad fat, try substituting the butter for 1 tbsp of minced garlic:
sautéed in garlic and olive oil