And because we are more than a little excited about the mushrooms around here…

Here is another idea of what to do with them.  This one is from Chef Payton Curry, so you know it will be good!

Spring Mushroom Ragout

½ lb     Mixed Forest Mushroom, cleaned and washed
1 Tbsp   Green Garlic, Shaved, reserve green ‘stems’
2 Tbsp   Iitoi Onion
1 Cup     Fresh Fava Beans, Shelled
2 Tbsp   Olive Oil plus 1 T Butter
¼ Cup   Red or White Wine
½ Cup  Chicken or Vegetable Stock
6            Dates, sliced, optional
2 tsp     Lemon Juice
1 Tbsp   Balsamic Vinegar
Salt & Pepper, to taste

Medium-High heat pan, add oil.
When a light smoke comes up, add mushrooms.
Let sit for 3-5 minutes (until golden brown).
Remove from pan with a slotted spoon.
Place on to a cookie sheet with a paper towel.
Add fava beans and sauté for one minute.
Add green garlic and onions. Sauté until translucent (about 1-1.5 minutes)
Add butter, allow to brown.
Add white wine and reduce by half.
Add stock, mushrooms, and adjust with lemon juice and balsamic.

Optional: Fold in dates or chopped herbs.