This ramp and mushroom saute is the ultimate celebration of spring
Prep Time:
Cook Time:
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Ingredients
  • 10-12 ramps, root end trimmed and cleaned (use all parts – root bulb, stem and leaves, or use leaves as garnish)
  • 1 1/2 pound pounds mushrooms, washed, woody ends discarded if necessary
  • 3 tablespoon olive oil
  • freshly ground pepper and coarse or sea salt, to taste
Directions
  1. Step 1: Slice the ramps and mushrooms into 1 1/2-inch pieces.Step 2: In a sauté pan, heat 3 tablespoons olive oil over medium high heat.
  2. Step 3: Add the vegetables and toss frequently until they begin to caramelize. After 7 or 8 minutes, when they are just tender, place on a serving dish and let them stand for a few minutes before serving (they will continue to cook slightly before they begin to cool).