Spring Greens with Mushrooms

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Early seasonal flavor recipe featuring fresh Spring asparagus with rainbow chard, garlic ramps and oyster mushrooms.

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Ingredients

  • 1 bunch Asparagus from A,C and D Farms
  • 3-4 leaves Rainbow chard from True Roots
  • 2-3 Garlic ramps from Fiddler’s Green Farms
  • 2 cups Oyster Mushrooms from the Mushroom Ranch
  • 1 tbsp Olive Oil
  • 3 tbsp water
  • salt & pepper to taste

Instructions

  1. Remove leaves from chard
  2. Slice then saute chard veins until soft, then add the leaves after slicing into ribbons
  3. Cook until greens are softened 3 to 4 minutes then add to serving plate
  4. Slice ramps and begin to saute for 1 minute
  5. Add mushrooms and cook until done about 4 minutes and add to serving plate on top of chard
  6. Add 3 tablespoons of water to the pan and cook asparagus with ends removed until water evaporates
  7. Add 1 tablespoon olive oil and saute for 1 minute then add to plate

Notes

  • Don't forget to season with salt, pepper, and perhaps some sage to taste.