Campfire Potatoes and Mushrooms

An incredibly tasty and aromatic dish for nature lovers! The recipe for potatoes with mushrooms in a cauldron over a fire is suitable for all lovers of tasty and quick food cooked in the fresh air. You can take champignons or wild mushrooms collected at your summer cottage or in the forest.
cook time: 1h
Ava Prescott
Campfire Potatoes and Mushrooms

Nutrition Facts (per serving)

105
Calories
7g
Fat
10g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Onion (small or 2 large onions) 4 pc
Garlic 7 clove
Salt to taste
Ground black pepper to taste
Potato 1.5 kg
Carrot (medium sized or one large carrot) 3 pc
Vegetable oil 200 ml
Champignon 1 kg
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make potatoes with mushrooms in a cauldron over a fire? Prepare all the products listed on the list. What mushrooms are best to use? This time I cooked with champignons, but porcini mushrooms, chanterelles, honey mushrooms, and so on are perfect.

Step 2

Step 2
Peel onions, carrots, potatoes and garlic. To suit your taste, you can exclude carrots and garlic and leave only onions, the dish will still turn out very tasty and aromatic. Rinse the champignons and potatoes and dry them with napkins to remove any remaining water. If necessary, cut off the bases of the mushroom stems. Cut the mushrooms into two or four pieces.

Step 3

Step 3
If you have small potatoes, you can leave them whole. Cut large tubers in half, into quarters or slices.

Step 4

Step 4
Chop the onion into thin half rings, and grate the carrots using a coarse grater or a vegetable slicer for Korean salads.

Step 5

Step 5
Place the cauldron and light the fire. Pour refined vegetable oil into the cauldron and heat it well. Send the potatoes to fry.

Step 6

Step 6
Cook, stirring constantly until cooked and crispy golden brown. I fried the potatoes in batches in two stages.

Step 7

Step 7
Use a slotted spoon to catch the potatoes in a separate deep bowl.

Step 8

Step 8
Add onions and carrots to the cauldron. Stirring, fry over high heat until cooked through. Use a slotted spoon to remove the vegetables from the cauldron.

Step 9

Step 9
Next, fry the champignons and coarsely chopped garlic. Cook the mushrooms until golden brown.

Step 10

Step 10
Add potatoes and fried onions and carrots to the champignons.

Step 11

Step 11
Salt everything to taste, pepper with ground pepper and add your favorite spices if desired.

Step 12

Step 12
Mix everything carefully, cover with a lid and leave over the fire for 3-5 minutes.

Step 13

Step 13
Sprinkle the finished dish with finely chopped herbs. Parsley, dill or young onions go well with all the ingredients.

Step 14

Step 14
Hold over the smoldering coals for a couple of minutes so that the food is saturated with the aromas of the fire.

Step 15

Step 15
Serve hot.

Additional rubrics

Related recipes