8 oz. brown beech mushrooms 1 lb. fiddlehead ferns 8 oz. haloumi-cut into 1/4 inch thick squares 1 lemon- slice half into 1/8″ slices and reserve the other half for juice 1 lb. angel hair pasta 2 cups chicken broth 1/4 cup dry white wine 1 vine ripened tomato- diced 3 large garlic cloves-minced olive oil vegetable oil 2 tbsp Heavy cream Parmesan-Reggiano (optional) Heat grill to medium heat. While the grill is heating up, add angel hair pasta to a large pot of boiling water, and cook according to the directions. Drain the pasta, toss with olive oil, and set aside. Brush haloumi and lemon slices with olive oil and place on grill.¬†Grill cheese and lemon covered, turning over once, (3 to 4…