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

1. Place morels in a bowl of water and soak 15 minutes.
2. Drain morels and cut off stems.
3. Trim stems from spring garlic down to 1/2 inch, remove roots and peel off outer layer of skin.
4. Slice garlic heads thin.
5. Rinse ramps very well, cut off roots and peel off outer layer of skin.
6. Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes.
7. Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid.
8. Remove garlic and thyme, season with salt and pepper and set aside.
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. Move garlic around so it does not brown.
11. Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender.
12. Season to taste with salt and pepper.
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. 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)