Upon wondering into Rainbow Grocery in SF, I came across some fiddlehead ferns. I’ve never cooked with them before, but the uniqueness of this ingredient had me at Hello. I mean, just look at the swirls?
It looks like the Moana logo just shit on my pasta…which is probably the best thing EVER. How would I describe the flavor and texture? Just think a cross between okra and asparagus. I think the trick to these is to quickly blanch them and pan sear them or grill them with garlic.
Now, I don’t want to overshadow the hedgehog mushrooms because those mushrooms are godsend. Very similar to chanterelles in texture, but perhaps a touch more earthy in taste. The texture however…woah. I love chanterelle texture, but cooking the hedgehog mushrooms might give chanterelles a run for the money.
They have these amazing, tentacle-like under caps, that make them super unique. You don’t really notice them after you cook the mushrooms down in butter, but these are decadent and very much the foie gras of the earth. This is such an easy recipe for lunch or dinner that can wow any guest you’re serving to symbolize what it means to eat plant-based in Spring time!
Fiddlehead Hedgehog Pasta
Switch the normal vegetable option up with fiddlehead ferns to get this unique pasta for Spring.
- 1/2 red onion
- 1 cup cherry tomatoes
- 3 clove garlic
- 3 cups fiddlehead fern
- 2 cups hedgehog mushroom
- 1 bunch parsley
- 1 pack of spaghetti noodles
- 1 oz. dry vermouth
- 1/2 lemon
- 5 tbsp extra virgin olive oil
- 1/4 tsp salt
- 2 tbsp vegan butter
- Dice red onions and thinly slice garlic.
- Prepare cherry tomatoes for roasting: Place in aluminum foil, coat in 1/2 tbsp of olive oil, add 1 clove garlic, and season with salt. Roast for 15 minutes at 350 degrees in oven.
- Boil pasta water ahead of time, and add tbsp salt to pasta water
- Gently pull apart fiddlehead ferns and rinse under cold water. After cleaned, blanch in pasta water for 1 min, strain and set aside. Toss in Pasta for 12 minutes.
- Clean hedgehog mushrooms with a wet paper towel by gently wiping off dirt. After cleaned, drop them into a dry pan set on medium heat. Once the mushrooms start to release liquid, add vegan butter and sear for 4-5 minutes until mushrooms slightly brown. Season with salt and pepper and set aside.
- Repeat process with 1 garlic clove and 1 tbsp olive oil for fiddlehead ferns, searing them for 3-4 minutes, then set aside.
- Add remaining olive oil to pan over medium heat when pasta is near cooked. Throw in garlic, red onions, lemon juice, and dry vermouth to caramelize. Once liquid reduces by 50%, remove finished spaghetti noodles from water and drop directly into pan to coat noodles.
- Throw all toppings in (tomato, fiddlehead fern, and hedgehog mushrooms) and gently fold into spaghetti.
- Plate and serve!