April 20, 2009

Just saw a thread on the CLBB about freshly foraged ramps (also known as wild leeks, which taste kind of like a garlicky leek) and morel mushrooms, those tasty, woodsy springtime treasures. The person who started the thread wondered what to do with them.

 

First: These are items harvested from the wild, so they’ll need a good washing. Remove all dirt and grit by swirling them repeatedly in a bowl of cold water (replacing water as needed). And don’t worry about the mushrooms soaking up too much water while they’re briefly submerged—not true; they absorb only negligible amounts.

 

Next: Use them in any number of sautés or sauces, or in risottos, omelettes, or pasta dishes, just as you would use most other onions or mushrooms. For starters, try our


Image courtesy of Dano272 on Flickr



Image courtesy of MNgilen on Flickr

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