Got a couple new cookbooks recently, and a recipe for fiddlehead and morel caught my eye. The morels are in season locally. Ah, they are also $45/pound. I’m thinking the woodsy taste of portabello will do just fine.
The fiddleheads, local from Quebec, I washed twice then boiled for a 6-8 minutes to get more tannins out, drained the steep-tea water from them, then fried them in butter-equivalent for a few minutes until they were tender then rolled the mushrooms in. Those flavours worked well together.