Campfire Mushrooms

  • Yield 6 servings

A delicious blend of mushrooms is grilled over an open fire adding a smokey flavor to this dish that you're going to love.


1 pound brown cremini mushrooms, cleaned and cut into thirds
1/4 pound portabella mushrooms, cleaned and cut into thick slices
1/4 pound morels, cut the very end off; leave whole
2 tablespoons olive oil
3 tablespoons butter
2 garlic cloves, thinly sliced
2 small shallots, thinly sliced
1 sprig fresh rosemary
1/2 lemon, juiced
1/4 cup red wine or beef stock


  1. 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 and set a large frying pan on top. Place olive oil and butter in pan. Heat until melted.
  2. Add shallots; cook, stirring, 1 minute. Add garlic and rosemary; stir. Add the brown cremini mushrooms; cook, stirring 3 to 5 minutes, until slightly soft.  Cooking time will depend on how hot the fire is.  Add portobello mushrooms; cook, stirring, 3 to 5 minutes. Add lemon juice; cook, stirring, 1 minute. Add wine and cook down about 5 minutes. Stir in morels, and lightly heat 3 minutes. Serve over grilled steaks.
Recipe by Chez us, courtesy of the Mushroom Council’s Mushroom Channel



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