Recipe by Anna Gill
5 to 6 fresh ramp bulbs
20 oz. Shitake mushroom, cleaned and sliced ¼ inch thick
5 thick slices of bacon (non-flavored), diced
1. Clean, trim and slice the ramp bulbs like a scallion or leek. Slice them on the diagonal and set aside.
2. Place bacon in a large skillet over medium high heat. Cook until the bacon is almost done but not overly crisp. Remove the bacon with a slotted spoon to a small bowl.
3. Lower the heat under the skillet. Place the mushrooms and the ramps in the same skillet with the remaining bacon fat and sauté them, stirring gently until the mushrooms begin to release their own moisture.
4. Add the bacon back to the mixture and season with salt (remember the bacon) and freshly ground pepper.
5. When the mushrooms have reclaimed their moisture, place mixture in a serving dish and serve.
NOTE: Baby Portobello or white button mushrooms will work as well, but the unique flavor of the ramp is a good match for the dense Shitake.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.