Campfire Mushrooms

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.

Campfire Mushrooms


  • 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)


  1. Start your campfire using wood; the smoky flavor will add depth to your mushroom dish.
  2. When 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.
  3. Add the shallots, stir and cook for a minute.
  4. Add the garlic and rosemary, stir.
  5. Add the brown crimini mushrooms, stir and cook for about 3 to 5 minutes, until slightly soft. Cooking time will depend on how hot the fire is.
  6. Add the portabella mushrooms;, stir and cook for another 3 to 5 minutes.
  7. Add the lemon juice, stir and cook for a minute.
  8. Add the wine and cook down for about 5 minutes.
  9. Stir in morels and light heat for 3 minutes.
  10. Serve over grilled steaks.

Nutrition: Calories: 200 Sodium: 20 milligrams Fat: 16 grams Saturated Fat: 7 grams Carbohydrates: 9 grams 4 4 fiber: 2 grams Protein: 5 grams Cholesterol: 25 milligrams

Recipe and photo used with permission from: The Mushroom Council

Author: Mushroom Council and Chez Us