This is a very simple and slightly rich Appalachian spring time treat. The dish works as a late breakfast or an appetizer.
8 oz Fresh Morels
6 oz Ramps
2 tbsp Butter
4 oz Heavy cream
4 Muffins
1
Cut the morels in half and clean them.
2
Clean the ramps, pulling of the outer skin if present. Slice thinly separating the white bulbs from the green leaves.
3
Cut the muffins in half.
4
Over medium heat fry the morels in butter after a few minutes add the sliced white ramp bulbs.
5
Toast and butter the muffins while the mushrooms are cooking. Don't forget to stir the mushrooms.
6
Once the morels are starting to brown, 5 minutes or so add the green ramp leaves stir until wilted then add the cream.
7
Simmer for a minute or two until the cream thickens.
8
Spoon on to bottom half of the muffin, place on the top and serve.
CategoryAppetizer
Ingredients
8 oz Fresh Morels
6 oz Ramps
2 tbsp Butter
4 oz Heavy cream
4 Muffins
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