Morel and Fiddlehead Fern Ragout

• 1 1/2 pounds fiddlehead ferns
• 2 shallots, minced
• 4 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 1/2 pound fresh morels, trimmed and rinsed well
• 2 cloves garlic, minced
• 3/4 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• Salt and pepper
• Parmesan curls, for garnish

1. In a saucepan, bring 1 1/2 quarts of salted water to a boil.
2. Add fiddleheads and return to a boil.
3. Using a slotted spoon, transfer fiddleheads to an ice bath and chill.
4. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.
5. In a skillet saute shallots in butter until softened, about 2 minutes.
6. Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes.
7. Continue to cook until almost all liquid is evaporated, about 2 more minutes.
8. Add chicken stock and cook until reduced by half.
9. Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste.
10. Serve immediately, garnished with Parmesan curls.

ferns, shallots, unsalted butter, thyme, fresh morels, garlic, chicken stock, heavy cream, chives, parsley, salt, parmesan curls

Taken from www.foodnetwork.com/recipes/emeril-lagasse/morel-and-fiddlehead-fern-ragout-recipe.html (may not work)