Thursday, May 10, 2012

Guts: Campfire Sautéed Mushrooms

Amy emerges from the woods at the quarry survivor camp  with a tiny stash of mushrooms. When she is unsure how to determine whether or not they are poisonous, Lori (The Terrible) Grimes  explains that there is only one sure way to tell. The audience is never shown how to make this determination.

At your survivor campsite, you may be fortunate enough to find wild mushrooms. And to have a co-survivor who knows how to gather them safely. If not, dried or canned mushrooms will work fine for this recipe. You may serve campfire sautéed mushrooms over cooked rice, orzo or couscous.

A little Parmesan cheese and some dried parsley will finish it perfectly. Is dried parsley really necessary you ask?.......Yes, we say!

Because when the dead rise; presentation still counts.

Campfire Sautéed Mushrooms

3 cups fresh mushrooms (any variety)
OR 3 jars of mushrooms plus 1 cup of dried porcini mushrooms
(reconstituted in 1 cup of hot water)
1/2 cup honey (OR agave syrup for Vegan survivors)
1 /2 cup olive oil
1 Tbsp. dried minced onion
(reconstituted in 2 Tbsp hot water)
1 tsp. sea salt
1 tsp. black pepper
1-3 tsp. butter sprinkles (Molly McButter or Land O'Lakes)
1 Tbsp. dried parsley (optional)
Parmesan Cheese (optional)

In a cast iron skillet over the low embers of your campfire,  combine oil, minced onion, and honey. Cook and stir for 30 seconds. 

Add fresh mushrooms (or jar/dried mushroom combination). Cook for 7-9 minutes (fresh), or 4-6 minutes (jar/dried). This will depend on the heat of your Group's campfire.

Season to taste with sea salt and pepper. Before serving, stir in butter sprinkles, parsley and parmesan cheese to taste.

You may serve it over hot rice, orzo or couscous.

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