服务：4 to 6
蘑菇增加了“肉味”和令人满意的鲜味。这位炒矿工的生菜温和而泥土，在野生蘑菇中播放。坡道和欧芹香蒜酱为每种咬伤增添了明亮的音符。如果找不到矿工的生菜，请改用菠菜。
Position two racks in the upper and lower parts of the oven, and preheat the oven to 450°F. Line two large, rimmed baking sheets with silicone baking mats or foil.
Put the mushrooms in a large bowl and toss with the olive oil and salt. Divide the mushrooms between the prepared baking sheets, spreading into even layers. Roast, tossing occasionally, until the mushrooms begin to brown and crisp in places, about 30 minutes.
Fill a large bowl with ice and water and set aside. Bring a large pot of well-salted water to a boil over high heat. Add the ramps and blanch for 1 minute. Using tongs, remove the ramps and immediately plunge them into the ice water to stop the cooking and set their color.
Transfer the ramps to a food processor. Add the parsley, peanuts, miso, lemon juice, and garlic, and process, scraping down the bowl occasionally, until the mixture is thick and chunky. With the processor running, slowly pour the oil through the feed tube, adding more if needed to reach desired consistency. Season to taste with additional salt, pepper, and lemon juice.
Heat the oil in a large skillet over medium heat until it shimmers. Add the lettuce and cook and stir until the greens are just wilted, about 3 minutes. Season with salt and transfer to a large serving platter. Top with the mushrooms and pesto, and garnish with the parsley leaves.
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