A simple stir-fry side dish of ramps and mushrooms packs lots of flavor thanks to seasonal ramps, a cousin of onions, leeks, and garlic. 

 

Makes: 2 servings

Prep time: 10 minutes

Cooking time: 8 minutes

Ingredients

1 pound cremini or baby bella mushrooms 

1 bunch fresh ramps, about 3/4 cup chopped, divided

2 tablespoons olive oil

Fresh ground pepper

1 tablespoon butter, optional

Fresh-squeezed lemon juice, optional

Directions

1. Wipe mushrooms clean, remove stems and slice. Set aside.
2. Cut roots off bulb end of the ramps. Wash ramps thoroughly and pat dry with a paper towel. Chop bulbs and leaves. You should have about 3/4 cup chopped ramps.
3. Heat oil in a skillet over medium high heat. Add sliced mushrooms, 1/2 cup chopped ramps, and fresh pepper.
4. Stir-fry for 8 minutes.  Remove from heat.
5. Dot mushroom mixture with optional butter and squeeze of fresh lemon.
6. Serve hot, topped with remaining 1/4 cup raw chopped ramps.

Tips:

• No ramps? Substitute chopped leeks for ramps and a chopped clove of garlic.
• No cremini mushrooms. Substitute white button mushrooms.
• Serve as an entrée, spooned over cooked pasta then top with grated Parmesan cheese.
• Serve as an appetizer on toasted rounds of baguette.