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Fiddlehead-Portobello Linguine

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.

Source and licence

"Fiddlehead-Portobello Linguine" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fiddlehead-Portobello_Linguine, revision 4610375), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fiddlehead-Portobello_Linguine&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4610375

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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.