1tablespoonramp leaves to garnishcut into ½ in cubes
1quartpheasantchicken stock, or meat stock (preferably homemade)
1recipe ramp gnocchi
1ozdried Yellowfoot mushrooms or another dried mushroom of your choice
Instructions
Heat the pheasant, chicken, or vegetable stock with the dried mushrooms, stir and leave to infuse while you prepare the recipe for ramp gnocchi.
Cook and cool the Gnocchi, see a recipe for those here.
Strain the dried mushrooms out of the stock, rinse lightly to remove any grit, then strain the stock through cheesecloth to remove and grit that may have come off of the wild mushrooms. Put the mushrooms back in the broth, season to taste lightly with salt, and set aside.
Season the pheasant or chicken tenderloins with salt and pepper and cook in a pan until they are just done. Remove the tenderloins and cut into ½ inch cubes.
Finishing and plating
Heat the seasoned broth with the mushrooms in it, add the chicken, ramp gnocchi, and heat through.
Scoop a ladle into each of four pre-warmed dinner bowls, garnish with the diced ramp leaves and serve.