While I’ve definitely kicked off the day by inhaling a cupcake or two when the urge (or sugar craving) strikes, I almost always want salty, savory bites first thing in the morning. At home, that translates to scrambled eggs and spicy sautéed veggies; at camp, it’s breakfast “risotto,” a creamy, cheesy, herby, mushroom-studded bowl of umami delight.
Now, I could just call this mushroom grits, but really, it’s all about continually stirring and adding extra liquid, a la risotto, to get those grits nice and creamy before you add any dairy to the party. Plus, using fixings like earthy shrooms and bright parsley (or whatever else you decide to chuck in—fresh asparagus is an excellent option) means this savory dish translates just as well to dinnertime.
Speaking of flexibility, what I love nearly as much as its taste is the fact that this bougie breakfast plays well both at base camp and while backpacking; just substitute dehydrated mushrooms and pack all of the ingredients in lightweight travel containers if you’re noshing in the backcountry. No matter where you fire up your stove, be prepared for visitors—the luxurious scent of baby bellas sautéing in butter brought fellow campers to my very fragrant yard during a recent trip to Joshua Tree. You might want to double the recipe just in case.
