What better to go with steak and asparagus, but camp fire roasted garlic and dill mushrooms.
- Mushrooms (pick your favourite) such as cremini, shiitake, and oyster
- 2 cloves of garlic (sliced or pressed)
- 2 TBSP fresh dill
- 3 TBSP extra-virgin olive oil
- Coarse salt and freshly ground pepper
Place mushrooms, garlic, and dill on a sheet of parchment-lined foil, drizzle with oil, and season with salt and pepper. Fold and crimp edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until mushrooms are soft, about 20 minutes.