Earthy morel mushrooms are a perfect foil for the sharp, grassy taste of fiddleheads. If you can't find morels, use any type of wild mushrooms.

• 3 teaspoons butter, divided
• 1 teaspoon olive oil
• 3/4 pound fiddlehead ferns, rinsed well, brown chaff rubbed away
• 2 ounces morel mushrooms, rinsed well by immersing in clean water, dried in paper towels, and halved lengthwise
• sea salt and freshly ground black pepper

1. In a pot of lightly salted boiling water, blanch fiddlehead ferns for 10 minutes. Remove and immediately shock in ice water to prevent further cooking. Drain from water.
2. In a medium saucepan, melt 1 teaspoon of butter and combine with 1 teaspoon olive oil. Add ferns and morels, and saute until morels soften and release water, about 5 to 6 minutes.
3. Add 1 more teaspoon of butter (optional), allow to melt and coat fiddleheads and mushrooms. Season to taste with salt and pepper. Serve immediately.

Serves 4 as a side dish.