by Joe Brandt
It’s winecap season, folks! Our new trick is to slice them up (after cleaning and inspecting for bugs), and cook them with walnut oil and butter (or Earth Balance), 50/50 oil-to-butter ratio. If you have any ramps handy, slice ’em up and throw them in! (Thin-sliced onions work fine, too.) You’ll want to get them well-cooked (maybe 15–20 minutes for a pan full), salt & pepper (and garlic, if it suits your palate) to taste, then use them any way that floats your boat. (They’re not great with tomato sauce, however.)
Another good way to cook them is in olive oil with sliced ramp (or onion) and a touch of garlic—and fennel—either whole seeds, toasted ground seeds, or slices of fresh sautéed fennel bulb. Add salt & pepper to taste. It’s a fine flavor combo, and can be used in a variety of ways when cooked—again, something with a tomato sauce component may not be your best choice. Try it in a pasta dish to really taste the mushrooms.
Always try to remember not to go hog wild with these, regardless of how great they taste, as large quantities stand a good chance of upsetting your stomach—so you should know your tolerance to them before wolfing down a third helping!
These are so good, they’re positively sinful—I guess it’s fortunate that I’m the club’s Vice-President. (Heh, heh)