Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

fiddle1 box of pasta


3 tablespoons olive oil


2 cloves of garlic, crushed


1 cup Fiddlehead ferns, tips trimmed


1 cup cherry tomatoes, halved


1 package button mushrooms, sliced


8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside


1/4 cup fresh parsley, finely chopped


parsley for garnish




1/4 cup extra-virgin olive oil


1/2 lemon, juiced


1/8 cup Tamari Soy Sauce


1 large clove garlic, crushed


1 tsp dijon mustard


Kosher salt and freshly ground black pepper


Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.  Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.  Place pasta in a large serving bowl.  Add parsley as garnish and serve.




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