1 pkg. oyster mushrooms, chopped
1 bunch ramps (spring garlic), bottom 1/2" removed
1 Tbl. butter
1 cup shredded fontina cheese, shredded
1/4 cup butter, softened
2 tsp. Cow-abunga seasoning
2 clove garlic, chopped
1 loaf French bread
Preheat oven to 350. Slice the French bread into 1" slices.
Combine the chopped garlic and 1/4 cup softened butter in a small bowl, mix to combine.
Spread the bread slices with garlic butter. Place on a baking sheet and reserve.
Heat 1 tablespoon butter in a sauté pan over medium heat, add mushrooms and season.
Cook two minutes, the add ramps and sauté an additional minute
Divide mixture evenly on to bread slices
Cover with fontina cheese and bake until melted and bubbly, about ten minutes. Serve warm