Morels and ramps in cream sauce on muffins

AuthorRichard Jacob
RatingDifficultyBeginner

This is a very simple and slightly rich Appalachian spring time treat. The dish works as a late breakfast or an appetizer.

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Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 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.

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Ingredients

 8 oz Fresh Morels
 6 oz Ramps
 2 tbsp Butter
 4 oz Heavy cream
 4 Muffins

Directions

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.

Morels and ramps in cream sauce on muffins

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