Fiddleheads And Pasta - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 -3 garlic cloves, finely minced
1/2 lb fiddlehead
2 large portabella mushrooms, can substitute baby bellas
1/2 lb pasta, of your choice, cooked
parmesan cheese or romano cheese, to taste

Preparation

Clean the fiddleheads and trim the brown stem end. Put into enough water to barely cover and simmer for about 10 minutes or until they are tender. Drain and set aside.
Chop the portobellos coarsely. Heat the oil and butter in a saute pan and add the garlic and cook it briefly. Add the mushrooms and, when they are tender, add the fiddleheads and heat through. Toss with the pasta and serve with grated cheese on top.