Foraged scampi

CHICOPEE, Mass. (Mass Appeal) – If you’re looking for a delicious dish filled with fresh ingredients, look no further! John Slattery, General Manager and Head Chef at Papp’s Bar and Grill showed us how to make a foraged scampi.

Foraged Scampi

  • 1 cup sliced morel mushroom
  • 1 cup fiddleheads
  • 1/2 cup ramp bottoms
  • oil
  • salt
  • pepper


  • heat oil in pan
  • sauté ramp bottoms until golden
  • add fiddleheads
  • add broth
  • cook until tender
  • add mushrooms and cook until broth is gone, serve over pasta or bread