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
- 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.
- 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 mushrooms;, 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.
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
Author: Mushroom Council and Chez Us
Recipe and photo used with permission from: Mushroom Council
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