If you collect wild mushrooms, this makes a delicious supper to fix in camp when the mushrooms are at their best. BE ABSOLUTELY SURE YOU PICK THE RIGHT ONES. If you have ANY HESITATION about wild mushrooms, however, prepare this at home as you would Baked Eggplant Parmesan, using half a pound of domestic mushrooms.
• 2 cups chopped wild mushrooms or 1/2 pound chopped domestic mushrooms
• 2 potatoes with skins on, chopped
• 1 onion, chopped
• parsley or chopped wild greens to taste
• 2 garlic cloves, sliced
• 2 tablespoons butter
• salt, pepper to taste
Combine ingredients and place on foil. Dot with butter and wrap well. Place in frying pan and bake in the coals for 30 to 45 minutes.