04 July 2010

Green Garlic and Mushrooms

A month or so ago, before I started my blog, I brought home something from the farmers market. I hadn't bothered to ask what they were; I just knew they were something I hadn't tried before. After arriving home I googled images of garlic chives, green garlic, and finally ramps. Much confusion ensued as I looked at whatever it was I'd purchased, comparing it against various photos. Finally, looking at these images  I came to the conclusion they were green garlic. Or newborn garlic, as I like to call it. No matter, sauteed in butter and olive oil with a pile of mushrooms slowly cooking atop of them, I could eat bowlfuls of the stuff. 
Call me crazy, but it brings together the flavors of a mild onion or shallot and cloves of garlic all in one easy to prepare (no peeling or sticky papery skins!) bundle. I made an adorable little dinner out of just these two ingredients, with the addition of a fried egg and some crunchy, buttered toast. The portions could be increased easily enough, or I suppose this could make a nice weekend breakfast.   

Green Garlic and Mushrooms 
by Cynthia Olson
Serves 2

Medium sized bunch of green garlic, approximately 10-12 small to little stalks
2 cups roughly chopped mixed wild mushrooms, I used a mix of button, shitake, oyster, and porcini 
2 eggs 
2 slices thick country bread, sourdough bread, or brioche
2 tbsp butter + 1 tbsp
1 tbsp olive oil
salt and ground pepper

Wash the green garlic well and remove root ends, then slice the entire bulb up through the green portion. Melt butter in a saute pan and add the green garlic. Saute for 3 minutes on medium heat, stirring occasionally. Add mushrooms, olive oil, and a sprinkling of salt. Stir to coat mushrooms. Cover the pan and cook for another minute to wilt/shrink mushrooms. Uncover the pan and stir again, cooking another minute or until almost at desired doneness. Remove from heat and cover. 

In another, preferably non stick pan fry two eggs. While they are frying, toast two slices of thick bread. Once toasted, butter the bread lightly. (I don't personally own a toaster, but instead use the broiler in my oven, so at this stage would stick the buttered bread back under the broiler for 30-45 seconds for some extra crisp). 

Place toast on two plates and divide green garlic and mushrooms between the two, top each with an egg, and season further to your tastes. 

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