Yes, this is another ramp recipe because...well, because ramps are only in season for a few weeks, typically from late April until early June and I just can't get enough of them! The combination of sliced bacon, succulent baby trumpet mushrooms, and the mild onion flavor of the ramps topped with crisp, cold French breakfast radishes...this is a side dish to be admired (and then devoured). We served ours with pan-fried chicken breasts and it was delicious.
Ingredients (Serves 2)
3 slices of thick cut bacon
1 bunch ramps
4 ounces baby trumpet mushrooms
4-6 French breakfast radishes (or regular radishes)
Salt and pepper
Instructions
Prep Your Ingredients: Slice the bacon into lardons. Cut the mushrooms in half lengthwise (you want to retain the original shape of the mushroom). Clean the ramps thoroughly, cut off the root ends and thinly slice the white pieces crosswise. Roughly cut the dark green tops into 2 inch pieces. Trim the radishes and thinly slice lengthwise.
Cook the Bacon: Place all the bacon into a cold skillet and turn the heat to medium high. Cook for 7-10 minutes or until the fat has rendered and the bacon is browned and crispy. Remove the bacon and set aside. Drain all but one tablespoon of bacon fat into a bowl (you may need a teaspoon or two of bacon fat later on in the recipe, so don't throw it away!) Note: If you would rather not cook with bacon fat, feel free to discard the fat and use olive oil instead. I would recommend using the bacon fat though.
Sear the Mushrooms: Heat the bacon fat over medium heat until almost smoking. Place the mushrooms cut-side down in the hot skillet and cook, without moving, for about 2-4 minutes or until the bottoms are golden brown and the edges are crisped. Flip and cook the other side of the mushrooms for an additional 2-4 minutes until golden.
Cook the Ramps: Add the white bottoms of the ramps to the mushrooms and sauté, stirring frequently, until softened and fragrant, about 1-2 minutes. Add the dark green tops of the ramps and cook for 1-2 minutes until just wilted. Add all but 1 tablespoon of the bacon and stir gently to combine. Remove from heat.
Plate it Up: Divide the ramps and mushrooms between two bowls. Top with sliced radishes and remaining bacon. Enjoy!
Optional: If you wish to serve with chicken breasts, I recommend pan-frying until the skin is crisping while your bacon is rendering. Heat in a 400º oven until cooked to 165ºF. Slice on an angle and gently place on top of the ramps and mushrooms.