03 July 2007

Campfire Mushrooms

So, tomorrow is Independence Day here in the States and on the day following I'm headed out to the Appalachians with the brood for a week of camping.

On my mind: campfire food.

Last night we picked up groceries for the trip including the requisite Morningstar burgers and dogs and marshmallows and chocolate for the kids' 'smores.

Here's a quick and easy technique for cooking mushrooms on the campfire... I've found nothing else that produces such audacious results:

- Put eight ounces of small whole white mushrooms (or baby ports) on a sheet of tin foil (the tin foil should be large enough to wrap everything up into an onion-shaped package when done)
- Add two tbsp chopped garlic, spreading evenly
- start to wrap up the mixture, creating a 'bowl' with the tin foil
- add enough olive oil to cover about a 1/4 of the mushrooms
- add a few drops of lemon juice and a sprinkle of white wine
- sprinkle with Montreal Steak seasoning (or equivalent)
- wrap the tin foil into an onion shape, twist at top, and poke a dozen holes into the top and upper sides (not bottom) with a fork
- in a separate piece of tin foil, place a handful of mesquite chips
- sit the tin foil of mushrooms within the tin foil of mesquite creating the effect of a round pitcher sitting in a bowl (you are going to have to scrunch parts of the two layers of foil together at points to make 'em stick; just make sure to leave it loose enough that smoke from the mesquite can escape)
- punch a few holes in the sides of the mesquite layer
- place directly on the coals and leave for ten or fifteen minutes, depending how hot you've got the charcoal (do NOT place directly in the fire or you will have wasted ten minutes of your life)
- open the mushroom bag being careful not to allow any of the mesquite into the bag and serve over rice with grilled green peppers


Have any good campfire recipes? Post them. I'm looking for ideas.

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