Fried Morels with Caramelized Ramp Bread

SPRINGS UP

Pop-up ingredients elevate the season’s dishes

recipes & photography | Jennifer L. Rubenstein

Few things spell spring quite so alluringly as garlicky ramps, wild morels and tender green asparagus. They bring the taste of nature awakening, at once earthy, fresh and invigorating.

Drape fried morels over a slice of homemade caramelized onion bread. Stir pearl barley into a creamy hotness with fresh asparagus and beautiful ramps. And guess what: Those pickled ramps literally go with anything.

FRIED MORELS WITH CARAMELIZED RAMP BREAD

Growing up in Northern Indiana, my family hunted for morel mushrooms each spring. These treats were savored by all of us. They were washed, rolled in flour, fried in butter and eaten with a piece of white bread and butter. Here’s is a take on that deliciousness updated for 2021.

Sliced caramelized ramp bread (recipe below) Fried morel mushrooms Ricotta cheese Salt Sliced ramps Fresh lemon

Slice the caramelized ramp bread to desired thickness. Spread ricotta cheese on the bread; top with morel mushrooms, salt and scallions; squeeze fresh lemon juice over the top of the bread.

NO-KNEAD CARAMELIZED RAMP DUTCH OVEN BREAD

1½ cups warm water 2¼ teaspoons active dry yeast ½ tablespoon kosher salt 1 teaspoon minced garlic 1 tablespoon rosemary 3¼ cups all-purpose flour Caramelized ramps (recipe on page 12) Olive oil “Everything” bagel seasoning or sesame seeds

In a large bowl, mix together the water, yeast, salt, garlic and rosemary and stir until mixed well. Allow to sit for 5 minutes to proof. Add the flour to the yeast mixture and with a scraper mix together until all flour is wet. Add in the caramelized onions and fold together until mixture is sticky. Drizzle 1 tablespoon of olive oil over the bread and form into a ball. Cover with a towel and allow to double in size at room temperature. This will take 2–3 hours. Once bread has doubled in size, place your Dutch oven into the oven and preheat the oven to 450°. Once oven reaches 450°, leave Dutch oven in for another 15 minutes. While oven is preheating place a large piece of parchment paper on the counter and sprinkle with flour. Dump the dough into the middle of the parchment paper and roll it around until the bread is covered with flour and not sticky. Place bread in the middle of the parchment. Remove the Dutch oven with oven mitts and place the parchment paper and bread inside the Dutch oven, cover and bake for 35 minutes. Remove lid and cook uncovered for another 8–10 minutes, until it has a beautiful brown color. Allow to cool slightly before slicing.