Mushrooms Asparagus Ramps Over Grits Recipes

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

GRITS WITH MUSHROOMS AND ACORN SQUASH

Steps:

• Preheat the oven to 450˚. Make the mushroom broth: Combine 7 cups water, the fresh mushroom stems, dried mushrooms, bay leaf and thyme sprigs in a medium saucepan. Bring to a boil, then reduce the heat to a steady simmer and cook until the liquid is reduced by almost half, about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup. (You'll need 4 cups broth; add more water if needed.) Wipe out the pan and return the broth to the pan.
• Meanwhile, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, the thyme leaves, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss. Spread on a baking sheet and bake until the squash is tender and lightly browned, about 30 minutes.
• Return the mushroom broth to a simmer. Gradually add the grits, whisking constantly. Season with 1 teaspoon salt. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Stir in the heavy cream and bring to a simmer. Stir in the butter, fontina and parmesan. Season with salt and stir in the parsley. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the sliced mushroom caps and season with salt and pepper. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir and continue cooking until browned and tender, 3 to 5 more minutes. Push the mushrooms to the edge of the skillet. Add the shallot and remaining grated garlic clove to the center and cook until softened, about 1 minute. Stir everything together and season with salt and pepper.
• Divide the grits among 4 shallow bowls. Top with the mushrooms and squash. Sprinkle with chives.

MUSHROOM & ASPARAGUS EGGS BENEDICT

Steps:

• Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

WILD RAMPS AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil.
• Wash the ramps very well in several changes of cold water. Trim away the roots. Using a sharp knife, chop both the white and the green parts of the ramps into 2-inch pieces.
• Trim the asparagus by breaking off the tough stems where they snap. Discard the stems.
• Cook the asparagus in the boiling water for 2 to 4 minutes, depending on the thickness of the stalks. They should be just tender to the bite, but still firm and green.
• Drain the asparagus and run them briefly under cold water to cool. Chop into 2-inch pieces.
• Bring 1 cup of lightly salted water to a simmer in a large skillet over medium heat. Add the ramps and cook, stirring, for about 2 minutes, or until soft.
• Drain the ramps and run them briefly under cold water to cool. Using your hands, squeeze the ramps in a clean kitchen towel or a paper towel to remove any excess water.
• Gently toss the asparagus and ramps with the garlic, olive oil, lemon juice, salt, and pepper in a serving bowl until well combined. Cover with plastic wrap and chill well before serving.

GRILLED RAMPS WITH ASPARAGUS

Steps:

• Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
• Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
• Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

MUSHROOMS, ASPARAGUS AND SHRIMP OVER EGG NOODLES

Steps:

• Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
• Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
• Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
• Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
• Add mushroom mixture to noodles and toss to blend. Serve hot.

CREAMY GRITS WITH MUSHROOMS AND CHARD

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.

GRILLED RAMP AND ASPARAGUS QUICHE

Steps:

• Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
• In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
• Preheat oven to 350 degrees.
• Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
• Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
• Make the filling: Preheat oven to 325 degrees.
• Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
• Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
• Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
• Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
• Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
• Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.

MUSHROOMS, ASPARAGUS, RAMPS OVER GRITS

Steps:

• Whisk grits into water in a medium saucepan over medium high heat. Bring to a boil stirring occasionally. Cook per package instructions. Melt the butter in a large saute pan over medium high heat. Once it is foamy add the shallots, cook until tender, 1 minute, then add mushrooms. Cook until mushrooms are browning slightly, 4-5 minutes. Add ramps or scallions and garlic and asparagus, then vinegar. Cook briefly, stirring and scraping up any bits from the bottom. Then add the broth. Taste and add more salt if needed. Cook until asparagus is crisp tender, about 3 minutes. Stir in the thyme, parsley and creme fraiche. Remove from heat and add salt/pepper as needed. Divide grits among plates, spoon mushroom mixture into the center of the grits. Sprinkle with parsley and serve.