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