Rich, umami-packed mushrooms make Merlot sing. Plush fruit and smooth tannins deepen the savory, garlicky mushrooms.
Ingredients
- 2 cups assorted wild mushrooms (chanterelles, morels, porcini—clean and verify edibility!)
- 2 tbsp butter
- 2 cloves garlic, minced
- Splash of dry red wine (optional, but great for flavor)
- Salt, pepper
- Fresh thyme or parsley (optional)
Directions
Heat a skillet or cast-iron pan over your campfire or portable burner.
Melt butter, add garlic, and cook for 30 seconds until fragrant.
Add mushrooms and sauté until tender and golden, about 5–8 minutes. Splash in wine if using and cook down.
Season with salt, pepper, and herbs. Serve over toasted bread, on foil-pack potatoes, or enjoy solo by the fire.