Ingredients

　　4 porcini mushrooms, smaller than a tennis ball, bigger than a golf ball, wiped clean and halved lengthwise

　　Extra-virgin olive oil, for grilling and drizzling

　　Kosher salt and freshly cracked pepper

　　Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.

　　Ethan Stowell's New Italian Kitchen