Grilled Ramps and Porcini
- 20 to 24 ramps, rinsed and trimmed
- 4 porcini mushrooms, smaller than a tennis ball, bigger than a golf ball, wiped clean and halved lengthwise
- Extra-virgin olive oil, for grilling and drizzling
- Kosher salt and freshly cracked pepper
- Preheat the grill on high or light a hot charcoal fire.
- Rub the ramps and mushrooms with olive oil and season with salt and pepper.
- Lay a piece of foil down on half of the grill.
- Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate.
- Place the mushrooms, cut-side down, directly on the grill.
- Grill, turning frequently, until tender and browned in spots.
- Drizzle with olive oil and serve with the veal cheeks.
ramps, porcini mushrooms, extravirgin olive oil, kosher salt
Taken from www.epicurious.com/recipes/food/views/grilled-ramps-and-porcini-383911 (may not work)