Fricassee Of Morels, Ramps And Spring Garlic

Ingredients

• 10 ounces fresh morels
• 3 heads spring garlic
• 1 bunch small ramps (about 30)
• 3 tablespoons unsalted butter
• 1 clove garlic, crushed
• 1 sprig fresh thyme
• 1 shallot, finely minced
• Salt and freshly ground black pepper
• 2 teaspoons minced flat-leaf parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    167 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 22 milligrams cholesterol; 25 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place morels in a bowl of water and soak 15 minutes. Drain morels and cut off stems. Trim stems from spring garlic down to 1/2 inch, remove roots and peel off outer layer of skin. Slice garlic heads thin. Rinse ramps very well, cut off roots and peel off outer layer of skin.
2. Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes. Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid. Remove garlic and thyme, season with salt and pepper and set aside.
3. In another skillet, melt 1 tablespoon butter over medium-low heat, add spring garlic and a pinch of salt and cook, covered, about 5 minutes. Move garlic around so it does not brown. Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender. Season to taste with salt and pepper.
4. Add morels and their liquid to spring garlic and ramps, increase heat to medium-high, saute briefly and add another tablespoon of butter. Check seasonings, add parsley and serve.

40 minutes