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Prep time
10 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
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
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Ingredients
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4 ounces
ramps
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4 ounces
oyster mushrooms
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4 ounces
endive leaves
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2 ounces
thinly sliced vidalia onion
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1 tablespoon
grated ginger
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splash of olive oil
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squeeze of Meyer lemon
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pinch of Maldon salt flakes
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light drizzle of white truffle oil, optional...only if you have a good one
Directions
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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.
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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.
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