I continually have people asking me if I take people on mushroom forays. I am now offering a structured way to make this happen. For information click on the menu link “Mushroom Guide“.
The appearance of Morchella crassipes, the “Big Foot Morel” usually comes at the end of the season here in East Tennessee. Here is a picture (click it to enlarge) a friend of mine sent me of his cousin with a Big Foot found in NE Tennessee. Yesterday Steve, Rich and I headed back to a spot and got another 130 small yellows. My poor 27 wouldn’t even serve as the stuffing for this wonder.
Just thought I would share, because, as I quoted Rich in my last post, morel hunting is about hope, along with patience and humility. This one gives me hope !!
Potato and Ramp Hash (serves 4)
- 2-3 large thin skin potatoes (I use Yukon Gold or other white/yellow potato)
- 4 oz. pancetta or bacon, chopped
- 2 – 3 Tb. olive oil
- a handful (about 10) ramps, cleaned
- salt and pepper to taste
Heat a large black iron skillet medium heat. Add pancetta, and cook for a few minutes before stirring. Meanwhile, dice potatoes (leaving skin on). Cook pancetta over medium/low heat, stirring occasionally until it begins to crisp and a good bit of fat renders out. Push pancetta to the sides of the pan and add diced potatoes to pan.
You may need to add oil at this point. Shake the pan a few times to get the potatoes coated with the oil pretty evenly.
Chop the ramps into small pieces, white parts and green. After 3 or 4 minutes, check the potatoes and stir well. Add the ramps to the skillet. Stir often to distribute the ramps and pancetta throughout the potatoes, and to get them brown on all sides. The potatoes should take about 20 minutes to get a nice golden brown crisp throughout.
Add salt and pepper to taste. Serve immediately topped with a pan-fried sunny side up or poached egg.