Morel Mushroom & Wild Ramp Blini

Morel Mushroom & Wild Ramp Blini

Makes 4 servings

4 Rye Blini, cooked recipe follows
1 tablespoon unsalted butter
8 ounces fresh morel mushrooms, cleaned and stems trimmed as necessary
16 small ramps, pull off coarse outer skin, trim roots and rinse as necessary
Porcini sea salt
ground Telecherry black pepper
1 tablespoon snipped fresh chives
2 tablespoons creme fraiche
2 tablespoons Purple Haze goat cheese

To Make:

Position the cooked blini in the center of each warm serving plate.

In a medium skillet over high heat add the butter cooking until it starts to brown. Add the morels cooking until seared on all sides, about 3 minutes. Add the ramps cooking until wilted and tender, about 1 minute. Add the chives. Season to taste with Porcini salt and black pepper. Remove from the heat. Position the morels atop the blini. Artistically position the ramps atop the morels.

In a small bowl combine the creme fraiche and goat cheese. Spoon the creme fraiche atop the ramps. Serve.

Created by Chef Jimmy Schmidt