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.
- 1 pound brown crimini mushrooms, cleaned and cut into thirds
- 1/4 pound portabella msuhrooms, 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 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)
- 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. Stir in morels and light heat for 3 minutes.
- Serve over grilled steaks.
- Calories: 200
- Sodium: 20 milligrams
- Fat: 16 grams
- Saturated Fat: 7 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 25 milligrams
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