Fiddlehead And Portabella Mushroom Ragout

It comes to pass every year and, although expected, it always bums us out. That's the time when fiddleheads are no longer readily available. We heard that they were on their way out so we had to get one more round in. Our arms were twisted though. When Colleen sent out the call on Twitter that Farm Fresh Connection had fiddleheads at a mere $4/pound. Who were we to ignore that?

So again we made the trip to their farm stand on Pleasant Hill Road in Freeport last Saturday. Our day of vegan discovery took us from the Saco Farmers' Market, to Farm Fresh, followed by Silly's, and finally home to hammer out some kitchen concepts. It was a fun packed day that yielded some great memories and this recipe. Enjoy!

2 tbsp. olive oil

1 medium yellow onion

1 clove garlic

1 lb. fiddleheads well rinsed, ends trimmed

1/4 cup water

1/2 lb. portabella mushrooms, 1" dice

1/2 tsp. dried marjoram

1 tsp. dried thyme

2 tsp. lemon juice

kosher salt and course ground black pepper to taste

Heat olive oil in pot over medium heat and add onions. Saute for two minutes. Reduce heat and cover, allowing onions to sweat for six minutes. Add garlic and cover again. Cook another two minutes. Add fiddleheads and water. Replace cover and increase heat to medium high. Steam fiddleheads with onion and garlic for about eight minutes.

Add mushrooms, thyme, and marjoram and toss with fiddlehead mixture and return to heat for an additional four minutes. Salt and pepper to taste. Toss with lemon juice and serve over polenta. Make the polenta to your desired consistency. This ragout would be great accompanied by either a corn mush or a grilled polenta cake.