• 1 pound fiddleheads, washed
• 2 large clove of minced garlic
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp fresh lemon jucie
• Fresh ground pepper
• 5-6 thinly sliced mushrooms (add two or three different types)

Bring a large pot of water to a rapid boil over high heat.

Blanch the fiddleheads (cook over high heat for 2-3 minutes). Drain fiddleheads, place in cold water to cool - about 4 mins. In a skillet, heat olive oil and butter, add garlic and stir, add mushrooms and fiddleheads and cook 3-4 minutes. Sprinkle with lemon juice, salt and pepper and toss.