Let's Eat
Serves 4
Spring yields an abundance of mushrooms, including morels and porcini. Choose an assortment for this dish, chopping them into an array of shapes. Add mild spring garlic, also known as green garlic, plucked from the ground before the bulb has a chance to develop, and chop the tops, too.
| 2 | teaspoons olive oil |
| 1 | bell pepper, chopped |
| 5 | stalks green garlic, chopped |
| 1 | pound mixed mushrooms, roughly chopped |
| Salt and black pepper, to taste | |
| 2 | teaspoons crushed red pepper |
| 1/2 | cup water |
| 4 | thick slices bread, toasted |
2. Taste for seasoning and add salt and pepper, if you like. Spoon mushrooms over bread. Karoline Boehm Goodnick 
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