Fricassee Of Morels, Ramps And Spring Garlic
- 10 ounces fresh morels
- 3 heads spring garlic
- 1 bunch small ramps (about 30)
- 3 tablespoons unsalted butter
- 1 clove garlic, crushed
- 1 sprig fresh thyme
- 1 shallot, finely minced
- Salt and freshly ground black pepper
- 2 teaspoons minced flat-leaf parsley
- Place morels in a bowl of water and soak 15 minutes.
- Drain morels and cut off stems.
- Trim stems from spring garlic down to 1/2 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.
- 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.
- 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.
- 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.
morels, garlic, ramps, unsalted butter, clove garlic, thyme, shallot, salt, flatleaf parsley
Taken from cooking.nytimes.com/recipes/7081 (may not work)