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Take a Walk on the Wild Side

Posted 5/23/2016 2:54pm by Jennifer Harris.

Have you seen the pretty pink and golden oyster mushrooms grown in Flint Township that are available at The Local Grocer?  Spring and fall are when these tasty beauties are readily available.  Mushrooms have a high protein content, which is why they are a favorite for vegetarians and vegans.  Oyster mushrooms are low fat and high fiber, and they can also help boost our immune system.

We also have sustainably harvested ramps at the market.  Ramps are wild leeks from the allium family (think onions and garlic), and their wide green leaves look a lot like a smaller and more tender version of the leek.  Fun fact: Chicago get its name from the Ramp.  The 17th century French explorer LaSalle and his naturalist spelled the Miami and Illinois tribes word for ramp as Chicagou.  So there you have it - The Windy Wild Leek City.

The real reason we are talking about oyster mushrooms and ramps is that they taste delicious together.  Yes, they can be used in any of your soup or stir fry recipes, but sometimes keeping it simple is best. For mushroom lovers, when sautéed together they make a great side dish for any meal.  

 

Sautéed Oyster Mushrooms for 2

 

2 packages oyster mushrooms (your choice of pink, golden, Phoenix or king)

1 package ramps

1 tsp grated garlic

1 tsp grated ginger

2 tbsp olive oil

Squeeze half a lemon

Splash of soy sauce or tamari if gluten free (optional)

 

Gently heat oil over medium heat in sautée pan adding garlic and ginger for 3 minutes or until fragrant.  Add mushrooms and toss to coat in oil, heating for 3 minutes. Add ramp leaves and wilt.  Remove pan from heat and add lemon and soy sauce.  Stir to combine.  Salt and pepper to taste.  Serve immediately.