Campfire Mushrooms

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.

Nutrition Facts:

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


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