Spring has arrived along with the first fresh wild product of Quebec, the fiddlehead fern!
Fiddleheads have a sweet, grassy, fresh taste that matches perfectly with the blue oysters' smoky and umami flavor.
So we grabbed the opportunity to prepare you an easy and quick vegetarian recipe with them.
- 8 Phyllo dough sheets
- 2 egg yolks
- 120g of mozzarella
- 175g of feta cheese
- 150g of fiddlehead ferns
- 150g of blue oyster mushrooms
- Ground black pepper
- 2 dl of olive oil
Let your frozen Phyllo dough defrost on the counter or in the fridge overnight.
There are many ways to prepare fiddleheads but the best one to clean them and keep the texture and freshness of them is to boil them twice for 1 minute.
First, cut off a small piece of the stem, if it’s still attached. You might not have to do it with all pieces.
Once the water is boiling in the pot, pour the fiddleheads in and let them boil for a minute. Strain them and let them run under cold water for a few seconds to stop the cooking process. Then boil water again and repeat the same technique.
Grate at least 120 g of mozzarella, scramble in the feta cheese, add some black pepper and two egg yolks and mix it thoroughly.
Set up the oven for 350F.
To prepare the dough, place the first layer of Phyllo dough on a baking sheet, then pour some olive oil on it, then spread it on the dough evenly. It’s better if you have a brush but you can use your hands too, as I did.
Repeat this process until you have made 8 layers of it.
Put a touch of olive oil on the top too then spread the cheese and egg yolk mix evenly.
You can just strip apart the blue oyster mushrooms with your hands to keep their texture or chop them lengthwise and place them on top of the dough and cheese.
As a finishing touch, sprinkle the fiddleheads on top and it’s ready to go to the oven.
Let it bake until the side of the dough becomes crispy and golden, which takes about 25 minutes.