Campfire Mushrooms

Recipe Courtesy of the Mushroom Council and Chez Us

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Ingredients

• 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)

Directions

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.

Tags: Chez Us, Dinner, grilling, Lunch, sides, summer dinner recipes