Fricassee Of Morels, Ramps And Spring Garlic
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10ounces fresh morels
- 3heads spring garlic
- 1bunch small ramps (about 30)
- 3tablespoons unsalted butter
- 1clove garlic, crushed
- 1sprig fresh thyme
- 1shallot, finely minced
- Salt and freshly ground black pepper
- 2teaspoons minced flat-leaf parsley
Nutritional analysis per serving (4 servings)
175 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 366 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place morels in a bowl of water and soak 15 minutes. Drain morels and cut off stems. Trim stems from spring garlic down to ½ inch, remove roots and peel off outer layer of skin. Slice garlic heads thin. Rinse ramps very well, cut off roots and peel off outer layer of skin.
- Step 2
Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes. Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid. Remove garlic and thyme, season with salt and pepper and set aside.
- Step 3
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. Move garlic around so it does not brown. Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender. Season to taste with salt and pepper.
- Step 4
Add morels and their liquid to spring garlic and ramps, increase heat to medium-high, saute briefly and add another tablespoon of butter. Check seasonings, add parsley and serve.
Private Notes
Comments
The flavor of the ramps and garlic completely overpowers the morels. This recipe would be better to substitute thinly sliced portabellos, and prepare morels to showcase their subtle flavor.
Morels (and I added some run-of-the-mill shrooms because there were only a few morels) were delicious. Next time, I'd go that far and then veer in a different direction with the ramps. (This is only my second experience with ramps - last year we grilled them.) So ... work in progress
I used this recipe to inform another dish- cod with morels and greens. I sautéed morels in some butter with shallots, and ramp whites, and put aside. Sautéed the greens of the ramps with a bit of leftover spinach, and put that aside. Put a piece of cod in the same sauté pan, and added a bit of wine to deglaze and steam the fish. So delicious.
The flavor of the ramps and garlic completely overpowers the morels. This recipe would be better to substitute thinly sliced portabellos, and prepare morels to showcase their subtle flavor.