Friend and fellow foodie chef Grant Bremer recommended that we separate the greens from the bulbs when preparing ramps for one of our courses this past Sunday (full menu to be posted shortly). I really liked this method, as the tops of the ramps can be blanched and used as another texture and garnish for a dish. Here I decided to pair the pan roasted ramp bulbs with broiled matsutake mushrooms that Grant had me sample from a local greenmarket farmer (who also supplied us with morels for a foodie course.) Broiling matsutake and hen-of-the-woods mushrooms is my favorite way to intensify the earthy flavors and add a crunchy texture to them.
I tied the ingredients together by melting some butter and adding a dash of curry powder and a few ground walnuts that I had lying around for a sauce. Curry, nuts and mushrooms is a perfect pairing to me.
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