Fricassee Of Morels, Ramps And Spring Garlic

1. 1

   Place morels in a bowl of water and soak 15 minutes.

2. 2

   Drain morels and cut off stems.

3. 3

   Trim stems from spring garlic down to 1/2 inch, remove roots and peel off outer layer of skin.

4. 4

   Slice garlic heads thin.

5. 5

   Rinse ramps very well, cut off roots and peel off outer layer of skin.

6. 6

   Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes.

7. 7

   Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid.

8. 8

   Remove garlic and thyme, season with salt and pepper and set aside.

9. 9

   In another skillet, melt 1 tablespoon butter over medium-low heat, add spring garlic and a pinch of salt and cook, covered, about 5 minutes.

10. 10

    Move garlic around so it does not brown.

11. 11

    Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender.

12. 12

    Season to taste with salt and pepper.

13. 13

    Add morels and their liquid to spring garlic and ramps, increase heat to medium-high, saute briefly and add another tablespoon of butter.

14. 14

    Check seasonings, add parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.