Pork Tenderloin with Morels, Ramps & White Wine Pan Sauce
Earthy morels, fragrant ramps, and a simple white wine pan sauce bring out the best in tender, perfectly seared pork—an elegant dish that captures the fleeting flavors of spring.
Ingredients:
1 pork tenderloin (about 1–1½ lbs)
Salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (separate bulbs and greens)
1 small shallot, finely chopped
½ cup dry white wine
½ cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon chopped lovage or parsley
Squeeze of fresh lemon juice
Method:
1. Pat pork tenderloin dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides until golden brown, about 6–8 minutes total. Transfer skillet to a 400°F oven and roast for 10–15 minutes, until the internal temperature reaches 140–145°F. Remove from pan and let rest.
2. Return the skillet to medium heat. Add butter, then morels. Sauté until tender and lightly browned, about 4–5 minutes. Add shallot and ramp bulbs, cooking until softened and fragrant, about 2 minutes. Pour in white wine, scraping up any browned bits. Let reduce by half, then add chicken stock and thyme. Simmer until slightly reduced and glossy. Stir in ramp greens and cook just until wilted. Add a squeeze of lemon juice and fresh herbs. Season to taste.
3. To serve, slice pork into medallions and spoon the morel and ramp sauce over top.
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Roasted Ramps
Creamy poached eggs top this flavorful dish of perfectly-seasoned spring ramps.
Ingredients:
1 bunch ramps
Fresh eggs, poached
Sea salt and fresh ground pepper
Olive oil
Method:
1. To clean ramps, remove the thin outer layer. Rinse under cold water removing any grit. Trim off the roots.
2. Preheat oven to 350° and toss ramps with a little olive oil, sea salt and pepper. Roast for 15-20 minutes until tender and the leaves are slightly caramelized. Serve with a poached egg, seasoned and drizzle of olive oil.
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Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Ingredients:
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt
Method:
1. Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds and black peppercorns.
2. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
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Spring Pasta with Morels, Ramps & Fromage Blanc
Earthy morels, wild ramps, and creamy fromage blanc come together in this springtime pasta that’s as elegant as it is easy.
Ingredients:
8 ounces Lagana Vesuvio pasta (or similar curly shape)
1 cup fresh morel mushrooms, cleaned and halved lengthwise
1 bunch ramps (bulbs and greens), cleaned and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
â…“ cup dry white wine (optional)
½ cup fromage blanc
Sea salt and freshly ground black pepper
Lemon zest, to finish
Fresh herbs like tarragon or parsley, finely chopped, to garnish
Method:
1. Bring a large pot of salted water to a boil and cook Vesuvio pasta until just al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. In a wide skillet, heat butter and olive oil over medium heat. Add morels and cook for about 5 minutes until they’re tender and lightly browned. Add ramp bulbs and cook for another 2 minutes, then stir in ramp greens and cook just until wilted.
3. Add the white wine to the skillet, scraping up any browned bits. Let it reduce for 1–2 minutes. Lower heat to medium-low and stir in the fromage blanc until it melts into a creamy sauce. Add a splash of reserved pasta water as needed to thin the sauce slightly.
4. Toss in the cooked pasta and gently fold to coat with the sauce. Season with salt, pepper, and a sprinkle of lemon zest for brightness. Serve warm, garnished with chopped herbs.
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Fiddlehead & Ramp Sauté with Lemon Butter
Bright, tender fiddleheads and fragrant ramps come together in a quick sauté, finished with lemon and butter for a simple celebration of spring.
Ingredients:
1 pound fiddleheads, trimmed and cleaned
1 small bunch ramps, trimmed (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, thinly sliced
Zest of ½ lemon
1–2 teaspoons fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add fiddleheads and cook for 2–3 minutes, then drain and rinse under cold water. Pat dry.
2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and ramp bulbs, cooking until fragrant and just softened, about 1–2 minutes. Add blanched fiddleheads and sauté for 4–5 minutes, until tender and lightly crisp at the edges.
3. Add ramp greens and cook just until wilted. Stir in lemon zest and juice, then season with salt and pepper.
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Morel & Ramp Toasts
Buttery morels and fragrant ramps piled onto toasted sourdough—simple, savory, and perfect for soaking up every last bit of spring.
Ingredients:
4 slices caramelized onion & thyme sourdough, toasted
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, minced
Splash of white wine (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Optional: Soft egg or shaved cheese (or both) for topping
Method:
1. Toast sourdough slices until golden and crisp. Set aside.
2. Heat olive oil and butter in a skillet over medium heat. Add morels and cook until tender and lightly browned, about 4–5 minutes. Stir in garlic and ramp bulbs, cooking until fragrant and softened, about 1–2 minutes. Add a splash of white wine and let it cook down briefly.
3. Add ramp greens and cook just until wilted. Finish with a squeeze of lemon juice and season with salt and pepper. Spoon the warm morel and ramp mixture over toasted bread. Top with a soft egg and or grated cheese, if desired.
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Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Ingredients:
1 quart F&L chicken stock
3 tablespoons unsalted butter, divided
1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
1 cup Arborio rice
1 cup Morel mushrooms, sautéed lightly in butter
¼ cup dry white wine
Juice and zest of 1 lemon
½-¾ cup Grana-style cheese, for grating
Sea salt and fresh black pepper
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Next, add the dry white wine to the rice and cook until it has completely evaporated, then add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice, lemon zest. Stir in the ramp greens and mushrooms and season with salt and pepper. Finally, grate cheese into the risotto and gently give the risotto one or two stirs to incorporate. Serve immediately.
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Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups Mesclun greens, washed and dried
½ cup crumbled chevre cheese
½ cup roasted pumpkin seeds
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
2. To assemble the salad: Arrange Mesclun greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds and crumbled chevre, then drizzle with the vinaigrette. Top with additional ground pepper to taste.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and drizzle with lemon juice, tossing to coat; serve immediately while still warm.
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