Cookbook:Fiddlehead-Portobello Linguine

| Vegetarian | Pasta

This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread, and a nice dry white wine.

Ingredients

 * 1 pound (450 g) fiddleheads, cleaned and trimmed
 * 2 cloves garlic, minced
 * 1 tablespoon olive oil
 * 1 small onion
 * 1 large portobello mushroom cap
 * 170 g (6 ounces) oil-packed sun-dried tomatoes
 * ½ box of linguine
 * 1 tablespoon toasted pine nuts
 * 2 tablespoons Parmesan cheese
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
 * 2) Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
 * 3) Add the onions, and sauté until they start to wilt.
 * 4) Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
 * 5) Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
 * 6) During this, begin to cook the linguine so that it is ready when the topping is ready.
 * 7) In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well.
 * 8) Serve immediately.