Creamy Lemon Fiddlehead and Morel Mushroom Fettuccine

After your foraging trip, try this fettuccine dish to celebrate.

March 24, 2020 | | Recipes

Inspired by my childhood, this is a fettuccine dish that combines two delicious foraged treats.

Creamy Lemon Fiddlehead and Morel Mushroom Fettuccine

Recipe submitted by: Ruth Ann Pearce




  • 3 cups morel mushrooms, sliced lengthwise ½" thick
  • 2 cups fiddleheads
  • 500 g fettuccine pasta
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese, grated
  • 1 tbsp lemon juice
  • Zest of ½ a lemon
  • ½ tsp salt (or to taste)
  • ¼ tsp ground pepper (or to taste)


  1. Clean morel mushrooms by using a brush to remove any debris. If necessary lightly rinse with cold water and gently pat dry.
  2. Clean fiddleheads by washing them several times in cold water, removing as much of the reddish brown husk as possible.
  3. Bring a pot of water to a boil and cook fiddleheads for 10 minutes or until fork-tender. Drain and set aside.
  4. Bring another pot of water to a boil with a pinch of salt. Cook pasta, drain and set aside.
  5. In a large saucepan melt butter on medium heat, sauté fiddleheads for 2 to 3 minutes, then add garlic and morel mushrooms. Sauté for another 1 to 2 minutes.
  6. Add cream, Parmesan cheese, lemon juice, lemon zest, salt and pepper.
  7. Once the sauce starts to thicken, remove from heat and add cooked pasta. Toss and serve. Enjoy!

About the Author More by Ruth Ann Pearce

Ruth Ann Pearce is an illustrator and writer who lives in Dunedin.

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