We love fungi and we especially have been enjoying the first batch of morel mushrooms growing here. Besides looking uniquely awkward, we started experimenting with fiddleheads and came up with a simple and easy, but satisfying and taste recipe to try.



  • 2 cups of cooked fiddleheads
  • 1 cup of morel mushrooms (if morels are unavailable oyster mushrooms work well)
  • 2 cloves of garlic
  • 2 tbsp chopped leeks
  • juice from half a lemon
  • salt and pepper to taste


  1. Thoroughly wash fiddleheads and cook in boiling water for approximately 15 minutes till tender. Drain and put aside.
  2. Water saute chopped leeks for a few minutes.
  3. Add chopped garlic. Continue to saute till ingredients are soft.
  4. Add morel mushrooms. Cook for 3-5 minutes.
  5. Add the fiddleheads, lemon juice and salt and pepper.
  6. Saute till ingredients are coated with sauce.

Additional Ingredients

Make this topping in advance and let sit while the flavours absorb.

  • 2 cups of diced ripe tomatoes (I like cherry or grape tomatoes for this recipe)
  • juice from half a lemon
  • 1-2 cloves of garlic
  • celtic sea salt and cracked black pepper to taste


  1. Place ingredients in a large mixing bowl and mix ingredients well.
  2. Refrigerate.
  3. Once saute is finished cooking, pour a heaping spoonful over top of sauté.



Related posts: