Mushrooms and Ramps in Brown Butter

At the Manassas Farmers Market, my mushroom person Virginie from The Fruitful Forest (check her booth out- she has some cool stuff) has the first spring ramps and some Oyster mushrooms. So, grab a steak from the freezer to serve on top and sauté in some brown butter, garlic and a hit of lemon, and dinner is served. Ramps are the first sign of spring. I hope you like it.

1 pound ramps, cleaned
16 ounces oyster mushrooms
4 tablespoons brown butter
1 clove garlic
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon lemon juice

Clean ramps by cutting off bottom 1/2 inch and remove any muddy, dirty parts. Wash thoroughly.

Heat pan to medium and add brown butter.

Add mushrooms, salt, and pepper. Stir occasionally until mushrooms begin to give off moisture and brown on edges, about 7 minutes.

If pan is dry, add more butter.

Add ramps to pan and toss for 5 minutes; check for salt and pepper level.

Add lemon juice.

Serve.

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