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Nettle Bread with Dryad Saddles and Ramp Leaves
A good example of how I've been eating the nettle bread, and how I would serve it.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course:
Appetizer, Breakfast
Cuisine:
American
Keyword:
Dryad Saddles, nettles, Ramp Leaves
Servings:
4
Author:
Alan Bergo
Ingredients
4
thick slices of nettle bread
4
oz
shaved tender edges of young dryad saddle / pheasant back mushrooms
Kosher salt and pepper
3
tablespoons
unsalted butter
Dash of lemon juice
Small handful of sliced ramp leaves or onion greens
Instructions
Heat the nettle bread in a pan, or in the oven.
In another pan, heat the butter, then add the dryad saddles and cook until wilted on medium-high heat.
Season to taste with salt and pepper, then add the ramp leaves cook for a minute until wilted, then turn off the heat, add the lemon juice.
Spoon the mushrooms and greens over the slices of lightly toasted nettle bread and serve. Great with bacon and eggs, or for lunch.