Dine and Dash with Season's First Fiddleheads

It seems as though the fiddleheads came early this year. Maybe it's the hot breath of the year of the Dragon spurring all this warm weather and early growth.
Here's what I did tonight: I blanched a couple servings of fiddleheads and then sautéed them with a little olive oil, red onion, very thinly sliced shiitake mushrooms, fresh herbs. I added a little bit of vegetable stock, some Bragg's, a squeeze of lemon and added some leftover grain (millet). Cook it down just a wee bit and add a spot of butter (or earth balance). Consume.