Camping Recipe: Wild Mushrooms on Toast with Egg
If you don’t know some common edible mushrooms, I highly encourage you to start learning now. There is something magical about being out camping and finding gourmet treats growing in the woods, picking them, and taking them back to camp to cook up a fantastically fancy breakfast with them, like Wild Mushrooms on Toast with Egg.
This is a very savory, filling, and rich breakfast; perfect for a fun-filled day of outdoor activity. It is a recipe that you can use nearly year round. There are snowbanks and morels in the spring and early summer; porcinis in the summer and fall; chanterelles, lobsters, pigs ears, and many more in the fall; and hedgehogs in the fall and winter. Any and all are fantastic sauteed in butter and served on toast. So learn them and try out this recipe on your next camping trip.
In this post, I used a mixture of gourmet edibles picked while hiking around in the forest the day before. I used: chicken of the woods; chanterelles, boletes/porcinis, and lobster mushrooms.
But if you have to use store bought fungus, try a mixture of portabellas and oysters for the best flavor.
Ingredients for Wild Mushrooms on Toast with Egg
- 3-4 tablespoons unsalted butter
- 4 cups chopped mixed wild mushrooms
- 1/2 small onion, chopped
- 1 teaspoon chopped fresh rosemary
- Salt, pepper and onion powder to taste
- 1 roasted garlic boule or other firm rustic bread, sliced and toasted
- 6 large eggs, fried
- Shaved Parmesan
How to Cook Wild Mushrooms on Toast with Egg Over a Campfire
Build a fire and get a good bed of coals going. Prepare several small kindling pieces for adjusting and maintaining the heat while cooking. Remove large pieces of wood from the fire so that you will be cooking primarily with the heat of the coals, adding kindling as needed to adjust heat.
Wash mushrooms thoroughly, chop, and place in a bowl.
Chop onion, garlic, and rosemary, and set aside.
Melt 2 tablespoons butter in a 12″ cast iron skillet.
Add chopped mushrooms and cook until all their moisture has been released and evaporated. Then add onions, garlic, and rosemary, and cook until onions are translucent and mushrooms begin to brown, seasoning to taste with salt, pepper, and onion powder.
Toast the bread on a wire rack over the coals, or place a cast iron griddle over the fire and melt 1 tablespoon butter on it to toast the bread by frying in the butter.
Melt 1 tablespoon of butter on the same griddle or in another cast iron skillet and fry the eggs over-easy.
Place two pieces of toast on each plate, top with mushroom mixture, fried eggs, and shaved parmesan.
Break open yolk and spread yolk about. Eat hot and enjoy.
Recipe by Jothan Yeager, September 2013
The Bald Gourmet makes delicious Wild Mushrooms on Toast with Egg while camping, using mushrooms found in the forest.
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