Caramelized Ramp and Morel Butter

-Clean all forged items very well. -Scrub ramps and morels under running water. Dry morels really well. Cool immediately after washing. -Place 1 teaspoon of butter and minced ramps into a skillet. -Cook until they begin to caramelize and deglaze with red wine vinegar. -Add the chopped morels and cook until reduced to au sec (nearly dry). -Cool mushroom mix in refrigerator for 10 to 15 minutes. -Add all ingredients to a bowl and mix thoroughly. You can use a mixer with a whip to add a little more air if you’d like whipped butter. -At this point you have two options if you whipped it you can now pipe it through a piping bag with a star tip onto wax paper lined trays and place it into the refrigerator or freezer to set up in florettes. Once it’s set up it can be put into another container and removed from the trays for storage. -An alternative way to store it would be to cut a square of parchment paper and put the butter along it in a 2 inch strip. Then slowly and easily roll the butter into a tube and put it into the refrigerator or freezer to set up. Remove paper and slice as needed. -This is a great way to preserve ramps and morels throughout the summer fall and winter as you can keep this butter frozen for over a year as long as it’s sealed up well. Enjoy 🔪