Thursday, May 14, 2009

Ramps, Mushrooms, and Cream over Polenta

I'm still on what will surely be a short-lived vegetarian kick. However, the idea for this dish came more so from a necessity for a quick meal with minimal cleanup than a desire to make a meatless meal. The dish won't blow you away, but it does the trick when you want to make a nice spring meal with minimal effort.

Ramps, Mushrooms, and Cream over Polenta
Serves 2

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 10 oz. button mushrooms, thinly sliced
  • 1 bunch ramps, cleaned and trimmed, with bulbs separated from leaves
  • 1/4 cup (or more) heavy cream
  • Salt and pepper, to taste
  • Parmesan cheese, for serving
  1. Heat olive oil and butter in a skillet over medium heat until butter is melted.
  2. Add mushrooms and ramp bulbs. Season with salt and pepper. Cook, stirring occasionally until mushrooms have given off their liquid and liquid has reduced, about 8 minutes. By this time, mushrooms and ramp bulbs should be slightly browned.
  3. Add two big splashes of cream and bring to boil.
  4. Add ramp leaves and stir until leaves have wilted, about 1 minute.
  5. Taste for salt and pepper. Serve over polenta with parmesan cheese.

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