West Coast Wild Harvest Issue 1 Spring/Summer 2016 - Page 57

RECIPES Method 1 Rinse the fiddleheads in cold water and drain. Trim the tips of the stem if desired. 2 Soak the dried morels in warm water for 30 minutes or until soft and pliable. Drain, reserving the soaking liquid for other uses if desired. Rinse the morels gently but thoroughly under cool running water to remove any remaining grit or forest debris. Bring a large pot of salted water to a boil. Blanch the fiddleheads in the boiling water for about two minutes, just long enough to allow the water to come back to a gentle boil. 3 4 Drain the fiddleheads and “shock” them by plunging them into a large bowl of very cold water. This will halt the cooking process and prevent the fiddleheads from overcooking. 5 Peel the onion and slice it lengthwise into thin strips, 1/4 inch or less in width. Set aside. 6 Heat a wok or large skillet over high heat until it begins to smoke. Add the oil and swirl it around to coat the pan. Add the onion strips and cook, stirring, until they begin to soften slightly, about 1 minute. Remove the onions from the pan and set aside. Add the reconsti