Woodsy Fiddleheads

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Ingredients

• 4 c. fiddleheads
• 1 large onion or 1 cup wild leeks
• 2 c. white mushrooms
• 3 T. butter
• 1/2 c. pine nuts
• thyme
• marjoram
• Celtic sea salt
• pepper

Cooking Instructions

1. Clean fiddleheads. Cook fiddleheads in boiling water for 2 to 3 minutes, or steam them until tender. Drain.

2. Slice onion and if mushrooms are large, cook another 2 minutes, at medium heat.

3. Add fiddleheads and pine nuts. Season with herbs, salt and pepper. Cover and simmer for 5 minutes.

4. Serve on wild rice.