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Fiddleheads with Mushrooms and Quebec Herbs

Fiddleheads with Mushrooms and Quebec Herbs

Fresh fiddleheads are available for a few weeks in spring. Don’t forget to wash them well and remove any brown scales before cooking them. The best way is to put the fiddleheads in a plastic bag and shake them vigorously.


  • 1 lb fiddleheads
  • 12 pearl onions or 1 medium onion
  • 4 Tbsp butter
  • 2 Tbsp Quebec Herb Blend
  • 1 cup mushrooms, sliced
  • Salt and pepper to taste


  1. 1

    Wash fiddleheads in a large bowl of water. Blanch for 3 minutes in a pot of heavily salted boiling water. Repeat process with a new pot of water.

  2. 2

    Drain and rinse fiddleheads in cold water. Let drain in a colander.

  3. 3

    Place onions in a medium pot with butter with herbs and ¼ cup water. Cover and cook until onions are tender and the water has evaporated.

  4. 4

    Remove cover and add mushrooms. Salt and pepper. Cook for 5 minutes more until mushrooms are browned.

  5. 5

    Add fiddleheads and let warm for a few minutes.