Fine Cooking Magazine - November/December 2020

Servings:4 to 6

Mushrooms add “meatiness” and satisfying umami flavor. The sautéed miner’s lettuce is mild and earthy and plays well off the wild mushrooms. The ramp and parsley pesto adds a bright note to each bite. If miner’s lettuce can’t be found, use baby spinach instead.

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For the mushrooms

2-1/4 to 2-1/2 lb. coarsely chopped wild mushrooms (such as cremini, oyster, yellow chanterelles, and maitake)
6 Tbs. olive oil
1/4 tsp. kosher salt

For the pesto

Kosher salt
1 cup wild ramps greens or scallions, stems removed
1 cup loosely packed, coarsely chopped parsley leaves; more for garnish
1/3 cup roasted peanuts
3 Tbs. white miso paste
1 Tbs. lemon juice; more as needed
1/2 tsp. minced garlic
1/2 cup olive oil; more as needed
Freshly ground black pepper

For the miner’s lettuce

1 tsp. olive oil
5 oz. lightly packed miner’s lettuce or baby spinach (about 5 cups)
Kosher salt

Preparation

Roast the mushrooms

Position two racks in the upper and lower parts of the oven, and preheat the oven to 450°F. Line two large, rimmed baking sheets with silicone baking mats or foil.

Put the mushrooms in a large bowl and toss with the olive oil and salt. Divide the mushrooms between the prepared baking sheets, spreading into even layers. Roast, tossing occasionally, until the mushrooms begin to brown and crisp in places, about 30 minutes.

Make the pesto

Fill a large bowl with ice and water and set aside. Bring a large pot of well-salted water to a boil over high heat. Add the ramps and blanch for 1 minute. Using tongs, remove the ramps and immediately plunge them into the ice water to stop the cooking and set their color.

Transfer the ramps to a food processor. Add the parsley, peanuts, miso, lemon juice, and garlic, and process, scraping down the bowl occasionally, until the mixture is thick and chunky. With the processor running, slowly pour the oil through the feed tube, adding more if needed to reach desired consistency. Season to taste with additional salt, pepper, and lemon juice.

Sauté the lettuce

Heat the oil in a large skillet over medium heat until it shimmers. Add the lettuce and cook and stir until the greens are just wilted, about 3 minutes. Season with salt and transfer to a large serving platter. Top with the mushrooms and pesto, and garnish with the parsley leaves.