Fiddlehead & Morel Pan Roast

2 Tbsp. butter
2 shallots, chopped
1 spring fresh rosemary, bruised
salt & white pepper
4 oz. fresh morels
1 cup fiddleheads, steamed
1/4 cup cream

Sauté morels and shallots together for 4-5 minutes along with the rosemary. Add the fiddlehead ferns and toss to coat with butter. Season with white pepper and salt. Add cream to pan and roast in oven 10-12 minutes covered at 375 degrees.

Serve in roasting pan at table hot.

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