Recipe Courtesy of the Mushroom Council and Chez Us
A medley of sautéed crimini and portabella mushrooms make this a versatile side that can go with just about everything from grilled meat to eggs for breakfast.
Yield: 4 servings
1 Serving: 1 cup prepared mushrooms
1 pound brown crimini mushrooms, cleaned and cut into thirds
¼ pound portabella mushroom, cleaned and cut into thick slices
¼ pound morels, cut the very end off; leave whole
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 spring fresh rosemary
½ lemon juiced
drizzle of red wine or beef stock (about ¼ cup)
Start your campfire using wood; the smoky flavor will add depth to your mushroom dish. Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top; add the olive oil and butter. Heat until melted.
Add the shallots, stir, and cook for a minute. Add the garlic and rosemary, stir. Add the brown crimini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft. Cooking time will depend on how hot the fire is. Add the portabella mushroom, stir, and cook for another 3 – 5 minutes. Add the lemon juice, stir and cook for a minute. Add the wine and cook down for about 5 minutes. Stir in the morels, and lightly heat for 3 minutes.
Serve over grilled steaks.
Calories: 200; Total Fat: 16 g; Saturated Fat: 7 g; Cholesterol: 25 mg; Sodium: 20 mg; Carbohydrate: 9 g; Dietary fiber: 2 g; Protein: 5 g