Pea, Morel, and Fiddlehead Ragout

Name: Pea, Morel, and Fiddlehead Ragout
Yield: Serves 4
Ingredients: 1 cup fresh or frozen peas; 2 Tbs. extra-virgin olive oil; 4 oz. fresh morel mushrooms, cleaned, trimmed and thickly sliced; 4 oz. fiddlehead ferns, washed and trimmed; 2 cups baby spinach; 1/2 cup vegetable or chicken broth; 2 oz. (4 Tbs.) unsalted butter; Kosher salt; 1 Tbs. chopped fresh flat-leaf parsley; 1 Tbs. chopped fresh chives; Freshly ground black pepper

Pea, Morel, and Fiddlehead Ragout was pinched from <a href="http://www.finecooking.com/recipes/pea-mushroom-ragout.aspx" target="_blank">www.finecooking.com.</a>

"This simple side dish is spring incarnate, featuring two favorites that are in season for only a few brief weeks in the spring: morel mushrooms and fiddlehead ferns...."

INGREDIENTS

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1 cup fresh or frozen peas

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2 Tbs. extra-virgin olive oil

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4 oz. fresh morel mushrooms, cleaned, trimmed and thickly sliced

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4 oz. fiddlehead ferns, washed and trimmed

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2 cups baby spinach

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1/2 cup vegetable or chicken broth

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2 oz. (4 Tbs.) unsalted butter

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Kosher salt

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1 Tbs. chopped fresh flat-leaf parsley

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1 Tbs. chopped fresh chives

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Freshly ground black pepper

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