Cut the bulbs off the ramps (or substitute) and sauté in butter until they begin to soften (a minute or so) add the mushrooms and cook for 5 minutes or until all the liquid has cooked away. Stir in the soy, salt and sugar. When they disappear stir in the cornstarch mixture and thicken. A nice side dish with Trout, Salmon or you could even stir in some sautéed shrimp and serve with Basmati rice. Other variations substitute shallots and Chinese cooking wine for the soy sauce.
This recipe for wild leeks works well with Chanterelles too!