1 1/2 pounds fiddlehead ferns 2 shallots, minced, 4 tablespoons unsalted butter 2 sprigs fresh thyme, 1/2 pound fresh morels, trimmed and rinsed well, 2 cloves garlic, minced, 3/4 cup chicken stock, 1/2 cup heavy cream, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, Salt and pepper, Parmesan curls, for garnish,
In a saucepan, bring 1 1/2 quarts of salted water to a boil. Add fiddleheads and return to a boil. Using a slotted spoon, transfer fiddleheads to an ice bath and chill. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.
In a skillet saute shallots in butter until softened, about 2 minutes. Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes. Continue to cook until almost all liquid is evaporated, about 2 more minutes. Add chicken stock and cook until reduced by half. Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste. Serve immediately, garnished with Parmesan curls.