by Vernon Wade | Sep 26, 2019
We were going to do tuna melts in the pie irons at Fungal in the Jungle, but Wayne and Peter fed us so well we never got around to cooking for ourselves. I was really looking forward to seeing how potoato bread worked in the pie iron, so a couple of days after we got...
by Vernon Wade | Sep 24, 2019
Hot spiced wine is a perfect way to take the edge off the drizzly season. We made this in a 2 1/4 gallon cast iron potjie suspended over the fire from a tripod. It would work just as well in a crock pot on low. Ingredients 2 bottles of red wine...
by Vernon Wade | Sep 18, 2019
This is one of my favorite camp meals. It only takes about twenty minutes and it is delicious. Dried lobster mushrooms work best in this dish. They hold up to cooking, add a marvelous flavor, and the water used for reconstituting them dyes the pasta orange and infuses...
by Vernon Wade | Sep 15, 2019
The combination of shredded Lobster mushrooms, potato, sunchokes and a little diced red onion, give these hash browns a unique flavor, filled with the umami of Autumn. Ingredients 1-2 potatoes, grated sunchokes, grated, equal to the amount of potatoes used an...
by Vernon Wade | Sep 15, 2019
Plaki with lobster mushrooms over rice pilaf Plaki is a Greek fish casserole. This is another very flexible recipe: essentially any seafood available with whatever vegetables and mushrooms which may be in season, baked in a tomato sauce, and served over rice or bulgur...
