I usually post on Fridays, but I am posting a day early because I couldn’t wait to share this marinated mushroom and fiddlehead salad with Swiss cheese. Fiddlehead season is so short, and this recipe is perfect for a vegetarian entree salad or to bring to a pot luck or barbecue. {Its gluten free and low carb too.}

Marinated Mushroom and Fiddlehead Salad with Swiss Cheese on healthyseasonalrecipes.com

Can you hear me cheering? The fiddleheads are here! The fiddleheads are here! When the fiddleheads unfurl that means that it is official: the Vermont growing season has finally begun. Rejoice! High fives! At long last we can get a little root veggie relief! Wahoo! Now we can all celebrate and get ready for all of the lovely spring produce that is about to come our way. Asparagus will be right around the corner, and I saw some ramps at the market too. The chives are ready in the garden already. The next thing you know we’ll have rhubarb followed by strawberries!! Ok, maybe that’s jumping the gun a bit. But I feel like I am not just seeing the light at then end of the tunnel, now I have come out of the tunnel and I am standing here blinking in the sunlight and I am ready to EAT!

 

I know I just posted a big salad on Tuesday, but did you know that May is National Salad Month? It is like a special month just for us! I know you all love salads just as much as I do. That’s why we are pals right? Salad lovers unite! Have you read this post about my love for a big salad? Well this one is topped by a big old pile of fiddleheads. Ew! that sounds gross.

They are not old at all actually, I don’t know why I said that.

Okay okay, back to the ferns.

  • If you haven’t tried fiddlehead ferns before, let me explain what they are. If you take a walk in the woods right now there are tons of ferns about to spring forth. Before they do, they emerge from their dormancy as tightly wound curls. Certain varieties of these ferns are edible, and they are quite delicious.
  • They are sort of like crunchy asparagus with a little nuttiness to them.
  • You can buy them at good produce markets in the spring. So if you’re not cool enough to be into foraging (I’m totally not cool enough to forage in case you were wondering) then you can just buy them.
  • They are really good for you too. They are high in Vitamin A and C and rich in K too.
  • They have to be cooked before you eat them because they have natural toxins when raw. I usually just cook them in salted water for a little bit. If you want to get a little jiggy with it you could saute them in brown butter with garlic. (That’s really what the cool kids are doing. )

Marinated Mushroom and Fiddlehead Salad with Swiss Cheese on healthyseasonalrecipes.com

Along with the fiddleheads, is another little treat in this big salad. Garlicky marinated mushrooms, which would be great all on their own! They are succulent. I kinda hate that word, but it is the perfect word for them. They are meaty and savory and umami. And their marinade serves as the dressing for the whole shebang. Oh and if you can’t find fiddleheads, you can use chopped asparagus instead.

Have you ever tried fiddleheads?

What spring produce is your favorite?

What summer produce are you looking forward to most?

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Marinated Mushroom and Fiddlehead Salad with Swiss Cheese

marinated mushroom and fiddlehead salad with swiss cheese

  • Prep Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Vegetarian entree salad with marinated mushrooms and fiddlehead ferns over greens with cubes of Swiss cheese.


Scale

Ingredients

  • 8-ounces baby bella or crimini mushrooms, quartered (or cut into six pieces if large)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon roughly chopped rosemary
  • ½ teaspoon salt, plus more for water
  • ¼ teaspoon freshly ground pepper
  • 8 cups baby spinach or spring greens
  • 2 cups fiddlehead ferns, trimmed and washed (about 7 ounces)
  • 2 ounces Swiss cheese, cubed

Instructions

  1. 1. Place mushrooms in a medium dry saucepan, cover and place over medium heat. Cook, without peeking, shaking pan occasionally until the mushrooms squeak when you shake the saucepan, 5 to 8 minutes. Turn of heat and let sit covered, un-disturbed 10 minutes. Add olive oil, vinegar, garlic, rosemary, ½ teaspoon salt and pepper and stir to coat. Let cool.
  2. 2. Meanwhile, bring a medium saucepan of salted water to a boil. Add fiddleheads and cook until crisp tender, 3 to 4 minutes. Drain and rinse with cold water. Drain thoroughly.
  3. 3. Arrange greens in salad bowl. Add ferns and Swiss cheese. Add mushrooms and marinade and toss to combine.

Notes

If you can’t find fiddleheads use sliced asparagus instead.


Nutrition

  • Serving Size: 2 cups