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Bring a medium pot of salted water to a boil.
Meanwhile, in a large nonstick skillet, melt butter over medium heat until lightly browned, about 3 minutes. Add shallot and garlic; cook until softened, about 2 minutes. Add mushrooms, salt and pepper; cook until slightly softened, about 2 minutes.
Cook fiddleheads in boiling water until bright green but still crisp, about 5 minutes. With slotted spoon, remove and rinse under cold water; drain and add to the mushrooms. Continue to cook until fiddleheads begin to brown, about 2 minutes.