While I’ve undoubtedly kicked off the day by inhaling a cupcake or two when the urge (or sugar craving) strikes, I virtually at all times need salty, savory bites very first thing within the morning. At house, that interprets to scrambled eggs and spicy sautéed veggies; at camp, it’s breakfast “risotto,” a creamy, tacky, herby, mushroom-studded bowl of umami delight.
Now, I may simply name this mushroom grits, however actually, it’s all about frequently stirring and including additional liquid, a la risotto, to get these grits good and creamy earlier than you add any dairy to the celebration. Plus, utilizing fixings like earthy shrooms and vivid parsley (or no matter else you determine to chuck in—contemporary asparagus is a superb choice) means this savory dish interprets simply as properly to dinnertime.
Speaking of flexibility, what I like almost as a lot as its style is the truth that this bougie breakfast performs properly each at base camp and whereas backpacking; simply substitute dehydrated mushrooms and pack all the substances in light-weight journey containers when you’re noshing within the backcountry. No matter the place you hearth up your range, be ready for guests—the luxurious scent of child bellas sautéing in butter introduced fellow campers to my very aromatic yard throughout a latest journey to Joshua Tree. You may wish to double the recipe simply in case.
