Fiddlehead Fern Recipe

It’s fiddlehead season! Considered a seasonal delicacy for us Canadians, fiddleheads are the edible shoots of the ostrich fern that you can only find during the spring.  I decided to put together some ideas on how to prepare them, including my own fiddlehead recipe with wild mushroom butter.

I was so happy to see a large bin of fiddleheads at the grocery store this week.  I bought a huge bag and have been eating them daily!

Before I move onto the recipes, you need to learn how to clean them.  Believe it or not, fiddleheads can be poisonous if eaten raw or partially cooked.

  • Your first step is to thoroughly clean them by removing as much leftover brown husk as you can and rinsing them under running water.  If your fiddleheads are store-bought, they most likely don’t have much of the husk left.
  • Your second step is to boil them in a large pot of water for 15 minutes.  Drain all the water when you are done and rinse the fiddleheads.
  • At this point, I usually rinse them thoroughly again and pick off any remaining brown pieces of husk that are still clinging on.
  • Now you are ready to saute, roast, or add your fiddleheads to any recipe.

Typically, I saute my fiddleheads with butter and garlic in a frying pan, but I decided to try something new this year.  I’ve wanted to make a wild mushroom butter for quite some time and thought wild fiddleheads would be the perfect companion.

You can make your wild mushroom butter the easy way by purchasing a wild mushroom sauce mix (I like Untamed Feast) or you can make your own by simply pulverizing any kind of dried wild mushroom in a coffee grinder.  Melt about 1/4 of a cup of butter in a sauce pan and stir in about 2-3 tbsp of wild mushroom mix.

Roasted Fiddleheads with Wild Mushroom Butter

Roasted Fiddleheads with Wild Mushroom Butter

Ingredients (Serves 4)

  • 2-3 cups of cleaned and pre-cooked fiddleheads (see above and don’t skip this step)
  • 1/4 cup of wild mushroom butter (see above)
  • salt and pepper to taste


  • Preheat your oven to 375 degrees.
  • Cover a baking sheet with parchment paper.
  • Place fiddleheads on the parchment paper in a single layer and drizzle with the wild mushroom butter.
  • Add a couple of grinds of salt and pepper.
  • Roast in the oven for about 7-10 minutes.Do you have any tasty fiddlehead recipes?  Please share with me in the comments below.  I’m always looking for new ideas!

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