Executive chef Jordan Terry of Dirty French, a New York City bistro operated by Major Food Group, recently introduced a new rendition of his mushroom millefeuille that features a seasonal ingredient: ramps. The millefeuille is built with thin layers of king oyster mushrooms in a terrine. It’s roasted, pressed, sliced and then seared. The dish is served with a curry that rotates seasonally. For the spring, it’s a green curry made with coconut, chiles, kaffir lime leaves, cilantro and ramps, and finished with pickled chiles, sweet peas and ramp bulbs.
Availability: Through spring
Price: $24
Related: Major Food Group doubles down on tableside theatrics in Las Vegas