cookCampfire Mushrooms

From: mushroominfo.com

1 pound brown cremini 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 cremini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft.

Cooking time will depend on how hot the fire is. Add the portobello 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.

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