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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
More summer cooking from
!******************************
So, on Tuesday, I had a little fun day with my nephews
visiting a campfire site in a forest at Tuusula, a municipality
within the Helsinki Region in Finland. Packing up everything I need
in my backpack and taking my bicycle along with me, I went to the railway station,
took the next commuter train to Jokela station and went to meet my nephews.
After a quick visit at the local grocery store to buy all the ingredients we need and some
soda to drink, we all took our bicycles and headed to the campfire site.
As said, the campfire site in question was situated in a forest
by a hiking trail. There was also a permanent lean-to next to the campfire.
Spending time there was rather peaceful and only one person walked past
us when we were having a good time there, otherwise we got to be all alone.
The weather was also rather nice. The temperature outside being around 23°C (73°F),
the sun was shining, although it was also partially cloudy and a breeze of wind
blew weakly every now and then. And it was finally a day without any warnings
of a forest fire in the region (we checked it before making a campfire).
While at the campfire site we had some store-bought food and sodas
to consume, we also bought ingredients to make something from scratch
and cook on the campfire too. Here's one of them: Campfire Champignons.
Basically a sort of remake of the filled champignons I made earlier this year in February.
First we cooked some bacons, then the champignons and filled the caps with
fresh cheese. Originally all of the champignon caps were supposed to be wrapped
in bacon, but... surprise surprise, my nephews had eaten almost ALL of them before
that could be done... There was only two or three of them left "They were supposed to be
for the champignons, not to be eaten separately!" was probably approximately what I was
thinking at that moment. But, oh well. No use crying over spilt milk.
For some of the champignons, I also added some mustard, which was,
of course Turun Sinappi! Not too bad if I do say so myself.
After eating and drinking everything we had and putting out the fire
we took our bicycles and headed to the nearby pond, where I went
for a nice refreshing swim, meanwhile my nephews watched at the shore.
Summer in Finland... love you. Well, not the heatwaves, but that day was just good.
The lean-to with the campfire site in question can be checked here on OpenStreetMap.
INGREDIENTS
Champignons
Fresh cheese
Bacon (optional)
Mustard (optional)
EQUIPMENT
Firewood
Lighter
Kitchen paper
Butterknife
Water (to extinguish the fire)
INSTRUCTIONS
1. If using bacon, place the bacons on the grating of the campfire
and let them cook until they're good enough.
2. Cleanse the champignons, for example with kitchen paper.
3. Remove the stipes from off the mushrooms.
4. Place the champignons caps onto the campfire grating
and cook them for as long as you deem necessary (though
maybe not until they're nothing but charcoal lol)
5. Fill the caps with fresh cheese using a butterknife.
6. If using bacon, wrap the champignon caps in
the cooked bacon. If you're not using bacon, you can
"reattach" the stipes back onto the caps. They should
stay upright just fine with the fresh cheese in the cap.
7. Add some mustard, if you want to.
NOTES
If you're cooking food at a campfire in the nature,
remember to follow the basic rules of thumb.
Do not make a campfire if the weather is too dry or windy
and whenever there is a warning of forest fire in your region.
Don't trash nature, make sure to extinguish the campfire
properly before leaving the place, et cetera et cetera.
If you want to do these champignons with some other
kind of filling, then go ahead.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 2590 x 1278px
File Size 3.36 MB
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