Large cast Iron pan or griddle you can also use a toaster oven
Ingredients
2slicescaraway rye breadsliced ½ inch
1.5tablespoons unsalted butterat room temperature
1.5ouncesfresh whole morel mushroomsrinsed, cleaned, and inspected for debris on the inside.
Kosher salt and fresh ground black pepper
1tablespoonlight olive oil or grapeseed oil, plus a little extra as needed.
1.5ouncesbrick cheeseor your favorite melting cheese for sandwiches, sliced.
1teaspoonchopped fresh ramp bulbsoptional
Wild Garlic Aioli
1oz Fresh wild garlic or ramp leaves about 10 large (*See note)
Kosher salt to taste
1cup mayonnaise Such as Hellman's
2teaspoons fresh lemon juice
Instructions
Wild Garlic Aioli
Bring a pot of lightly salted water to a boil. Add the wild garlic leaves and cook for 5 seconds, until just wilted.
Refresh the ramp leaves in an ice bath to preserve their color. Squeeze the leaves dry in a towel, then mince finely.
Puree the leaves in a highspeed blender or a food processor with the mayonnaise.
Pass the sauce through the chinois or mesh strainer to remove any stringy leaf particles and give it a velvety texture (optional). Stir in the lemon juice, season to taste with salt until it tastes good to you and reserve until needed.
Mushroom Sandwich
Spread each slice of bread on one side with soft, unsalted butter. Place the bread butter side down in the cast iron pan or a grill pan. Arrange the cheese slices on the bread and cook on low-medium heat, until the bread is nicely toasted and the cheese is melting.
In a separate pan, heat the lard or grapeseed or light olive oil until lightly smoking, add the morels or other mushroms and cook over medium high heat until brown and caramelized, about 4-5 minutes.
Add a teaspoon of oil to the pan, then add the ramp bulbs if using. When the morels are totally cooked, season with salt and pepper. Allow the morels to drain on a paper towel briefly to shed excess oil if needed.
Place the morels on top of the cheese on one slice of bread, top each with some of the ramps from the pan, then add a tablespoon of the ramp leaf aioli. Place the other slice of bread on top of the slice with the morels and sauce. Press the sandwich lightly to make it stick together.
Notes
If wild garlic leaves are unavailable
I use wild garlic leaves here, but if you don't have access to them, it's fine to use fresh herbs like basil, or a mix of parsley, basil, sorrel or lovage. Lovage should be blanched, but the other herbs can be pureed into mayonnaise raw.