Camping Recipe: Wild Mushrooms on Toast with Egg

Oct 20, 2013 by     2 Comments    Posted under: Breakfast Recipes, Camping Recipes, Recipes, Wild Foods
Wild Mushrooms on Toast with Egg

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.

Assortment of Wild Mushrooms

Assortment of Wild 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.

Assortment of Wild Mushrooms Chopped

Assortment of Wild Mushrooms Chopped

Chop onion, garlic, and rosemary, and set aside.

Chopping Onions, Garlic and Rosemary Outdoors

Chopping Onions, Garlic and Rosemary Outdoors

Melt 2 tablespoons butter in a 12″ cast iron skillet.

Melt Butter in Cast Iron Skillet Over Campfire

Melt Butter in Cast Iron Skillet Over Campfire

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.

Add Mushrooms to Skillet Over Campfire

Add Mushrooms to Skillet Over Campfire

Mushrooms Releasing Juices

Mushrooms Releasing Juices

Saute Mushrooms Until all Liquid is Gone

Saute Mushrooms Until all Liquid is Gone

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.

Toast Bread Over Campfire

Toast Bread Over Campfire

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.

Add Shaved Parmesan to Wild Mushrooms on Toast

Add Shaved Parmesan to Wild Mushrooms on Toast

Break open yolk and spread yolk about.  Eat hot and enjoy.

Serves 4

Wild Mushrooms on Toast with Egg 2

Wild Mushrooms on Toast with Egg 2

 

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.

 

Camping Recipe: 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 with the varying wild mushroom seasons. 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 of these mushrooms are fantastic sauteed in butter and served on toast. So learn to identify them and try out this recipe on your next camping trip. But if you have to use store bought fungus, try a mixture of portabellas and oysters for the best flavor.
Author:
Recipe type: Breakfast
Cuisine: Camping
Servings: 4

Ingredients
  • 3-4 tablespoons unsalted butter
  • 4 cups chopped mixed wild mushrooms
  • ½ 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

Instructions
  1. 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.
  2. Wash mushrooms thoroughly, chop, and place in a bowl.
  3. Chop onion, garlic, and rosemary, and set aside.
  4. Melt 2 tablespoons butter in a 12″ cast iron skillet.
  5. 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.
  6. 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.
  7. Melt 1 tablespoon of butter on the same griddle or in another cast iron skillet and fry the eggs over-easy.
  8. Place two pieces of toast on each plate, top with mushroom mixture, fried eggs, and shaved Parmesan.
  9. Break open yolk and spread yolk about.
  10. Eat hot and enjoy.

2 Comments + Add Comment

  • That breakfast is just about as close to food porn as you can get.

    I need a nap after reading about that wonderful breakfast.

    With a dish like this, how much of the awesome flavor that you get would you chalk up to a well seasoned cast iron cookware?

    I have cooked enough with non-stick and a real hand hammered wok to know that the material cooked on is critical. From my experience, there is no such a thing as a non-stick wok that can get the same cook, texture and browning on the food as a real wok. Would that hold true as well for the many recipes that you have posted that are cooked in your cast iron gear?

    • Ha! Nice comment. :) It is a tasty meal for sure. So true about good seasoned cast iron and woks. That particular cast iron skillet is only 2 years old, so it doesn’t have the depth of flavor that a 20-year grease caked one would. You make a great point, though I’ve mostly just used my cast iron over the camp fire because of its fantastic heat distribution. But I bet there is a flavor hand off from it now that I think about it. It’s funny, at home I find myself using my $100 set of Lodge cast iron more than I do my $1,300 Demeyere stainless steel, especially since I upgraded to a new Viking power house range. Cast iron is hard to beat. And there’s something so rewardingly manly about just rinsing it out and rubbing it down with oil rather than doing a soap scrub. I love it!

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.