Sautéed Ramps w/Morels, Spinach, and Cream on Toast

Name: Sautéed Ramps w/Morels, Spinach, and Cream on Toast
Ingredients: 4 oz (115 g) morels or any other fresh mushroom, ends trimmed, well washed and dried; 4 oz (115 g) morels or any other fresh mushroom, ends trimmed, well washed and dried; Neutral oil; 1 bunch radishes (1 lb | 455 g), shaved, greens cut into ribbons if nice; 1 bunch ramps (½ lb | 230 g), bulbs and leaves separated, bulbs thinly sliced and leaves into ⅛-inch (12-mm) ribbons; 1 bag (4 oz | 115 g) spinach; 1 thick slice sourdough or multigrain bread per person; 1 thick slice sourdough or multigrain bread per person; ½ cup (120 ml) heavy cream; ¼ cup (60 ml) white wine; Freshly ground black pepper; Butter; Salt

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

The technique used here—gently wilting spinach with a hot sauce—is my way of preventing overcooked spinach globs. The hot sauce poured over the top and then left in place gently coaxes the leaves into a tender malleability.

Fresh morels need to be washed very well. If you detect a lot of creepy crawlies in the nooks and crannies, let the morels soak in very salty water for 10 minutes and then rinse.

Ingredients

Starter
Side dish
Vegetarian
Spring

Ingredients

Method