Camping Cook Book / Camping Recipes / Cooking Recipes

Increasing numbers of US like camping and there are numerous guides to where to stay and what to do, there is little to help us how to cook in this challenging setting. In this beautifully illustrated new book shot on location in France and England, Annie Bell shows us how to cook delicious....Buy Now... http://tidd.ly/6a3b5cb5

Mushrooms are a nutrient-dense food, low in calories and high in phytochemicals. They’re also a wonderful accent to other foods. You can use this triple mushroom sauté as the topping for canapés to be passed with cocktails, as a first course on top of toasted rounds, or as a special side dish with dinner.

One of the beauties of this recipe is that you can easily substitute your three favorite kinds of mushrooms, depending on availability and preference. White mushrooms, also referred to as “button” mushrooms, are the most common variety of cultivated mushroom and usually the least flavorful. They keep better than most wild mushrooms as they tend to be firmer. Their brown counterparts, generally referred to as “crimini,” have a slightly fuller flavor than their paler relatives. Portobello mushrooms are the fully mature form of crimini, which, in the 1980s, became popular as the result of a brilliant marketing ploy. At one time, they were often disposed of due to their size and color, but once introduced as a new type of fancy mushroom, they became an instant gastronomic hit.

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