Name: Campfire Mushrooms
Ingredients: 1 pound brown crimini mushrooms, cleaned and cut into thirds; 1/4 pound portabella msuhrooms, cleaned and cut into thick slices; 2 tablespoons olive oil; 3 tablespoons butter; 2 cloves garlic, thinly sliced; 2 small shallots, thinly sliced; 1 sprig fresh rosemary; 1/2 lemon, juiced; drizzle of red wine or beef stock (about 1/4 cup)

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Sides

Author Mushroom Council and Chez Us

A medley of sauteed crimini and portabella mushrooms make this a versatile side that can go with just about everything from grilled meat to eggs for breakfast.

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Ingredients

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1 pound brown crimini mushrooms, cleaned and cut into thirds
1/4 pound portabella msuhrooms, cleaned and cut into thick slices
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 sprig fresh rosemary
1/2 lemon, juiced
drizzle of red wine or beef stock (about 1/4 cup)

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Instructions

Start your campfire using wood; the smoky flavor will add depth to your mushroom dish. Once the coals are ready to 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.
Serve over grilled steaks.