This recipe is adapted from Jack Czarnecki’s A Cook’s Book of Mushrooms (Artisan, 1995).
Wine recommendations: Czarnecki likes a medium-bodied, earthy Pinot Noir to enhance the warm, spicy notes and earthiness of this dish. He suggests the 1999 vintages of Witness Tree Vintage Select Pinot Noir, Chehalem Stoller Vineyard Pinot Noir or Adelsheim Pinot Noir.
- 3 tablespoons unsalted butter
- 1/4 pound ramps (wild leeks), washed, roots and leafy part trimmed away
- 10 thin slices fresh ginger (or 1 teaspoon ground ginger)
- 14 ounces fresh yellow-footed chanterelles, well rinsed
- soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water
In a large sauté pan, melt butter over medium-high heat. Add ramps and ginger and sauté for 1 minute. Add mushrooms and sauté for another 3 to 4 minutes. Continue cooking to reduce mushroom liquid by about a third. Season to taste with soy sauce, salt and sugar. Stir in cornstarch mixture over heat, until thickened. Serves 4.