This is a salad I first made for my son when he was cooking Umami burgers for us. Since, Eugenia Bone selected it for the Fantastic Fungi Community Cookbook. —Sagegreen
thinly sliced vidalia onion
splash of olive oil
squeeze of Meyer lemon
pinch of Maldon salt flakes
light drizzle of white truffle oil, optional...only if you have a good one
In This Recipe
Cut the bulb of washed ramps into half inch pieces. Cut the greens into inch long segments. Separate the endive leaves. Separate the mushrooms and clean gently with a paper towel. Set out thinly sliced vidalia (or other sweet onion); lightly salt the onion. Heat the olive oil. Begin to saute slowly the onion. Add the ginger. Next stir in the sliced ramp bulbs.
After 3-4 minutes of gentle sauteing, add the oyster mushrooms and cook for 2 minutes or so. Lastly add the ramp greens and endive leaves to wilt. Take off heat. Squeeze the lemon juice over everything. Sprinkle the salt flakes on top. Drizzle just a tad of the truffle oil and serve.