Mushroom Recipes for Camping

Wild Mushroom and Potato Hash

Ingredients:

• 2 cups wild mushrooms, cleaned and chopped

• 2 cups diced potatoes

• 1/2 cup diced onion

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over a campfire or portable stove.

2. Add the diced potatoes and sauté for 5-6 minutes, or until they are tender and browned.

3. Add the chopped wild mushrooms, diced onion, and minced garlic to the skillet.

4. Sauté the mixture for 5-6 minutes, or until the mushrooms are tender and browned.

5. Season the hash with salt and pepper to taste.

6. Serve the hash hot as a flavorful and hearty breakfast or side dish.

Wild Mushroom and Rice Pilaf

Ingredients:

• 2 cups wild mushrooms, cleaned and chopped

• 1 cup uncooked long-grain rice

• 2 cups chicken or vegetable broth

• 1/2 cup diced onion

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over a campfire or portable stove.

2. Add the chopped wild mushrooms, diced onion, and minced garlic to the pot.

3. Sauté the mixture for 5-6 minutes, or until the mushrooms are tender and browned.

4. Add the uncooked rice to the pot and stir to coat it with the mushroom mixture.

5. Pour the chicken or vegetable broth into the pot and bring it to a boil.

6. Reduce the heat and cover the pot with a lid.

7. Simmer the rice mixture for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

8. Season the rice pilaf with salt and pepper to taste.

9. Serve the rice pilaf hot as a delicious and satisfying side dish or vegetarian main course.

Wild Mushroom and Lentil Soup

Ingredients:

• 2 cups wild mushrooms, cleaned and sliced

• 1 cup dried green or brown lentils

• 6 cups chicken or vegetable broth

• 1/2 cup diced onion

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over a campfire or portable stove.

2. Add the sliced wild mushrooms, diced onion, and minced garlic to the pot.

3. Sauté the mixture for 5-6 minutes, or until the mushrooms are tender and browned.

4. Add the dried lentils and chicken or vegetable broth to the pot.

5. Bring the mixture to a boil, then reduce the heat and cover the pot with a lid.

6. Simmer the soup for 45-50 minutes, or until the lentils are tender.

7. Season the soup with salt and pepper to taste.

8. Serve the soup hot as a flavorful and nutritious meal. Optional toppings can include croutons or a dollop of sour cream.