Alla scoperta di un borgo in camper - Funghi

Camper recipes: autumn mushroom time

Autumn time for mushrooms with unmistakable aromas that go well with camper recipes, perhaps quick and frugal, but still tasty.

So what’s better than offering a simple dish to make the evening with friends even more convivial, as we like it so much? Here are our delicious tips for you

Our camper recipes

Let’s move to the kitchen and try to offer you some recipes that we like to make when we travel:

Mushroom omelette

Mushromms omelette

You can prepare it with different types of mushrooms, from porcini to chanterelles or chanterelles, colombine, chiodini purchased fresh or taken frozen.

Ingredients for 4 campers:

  • 6 eggs
  • 1 clove of garlic
  • 300 g mushrooms
  • 80 gr Parmigiano Reggiano
  • parsley to taste with salt, oil and pepper to taste


Clean the mushrooms, dry them, cut the earthy stems and then slice them.
Cook the mushrooms in a pan with a drizzle of oil, garlic and parsley. Cook for about ten minutes, then turn off the heat and set them aside.
In the meantime that the mushrooms are cooking, if you want, break the eggs into a bowl and beat them with the tines of a fork.
Add the grated Parmesan, chopped parsley, previously cooked mushrooms, salt and pepper and mix the ingredients with a fork.

Put a drizzle of oil in a non-stick pan, pour the egg and mushroom mixture and cook for 8/10 minutes.
Turn the omelette with the help of a lid then finish cooking or, if you have a skilled hand, turn it on the fly!

Serve the mushroom omelette hot.

P.s. Do you want to make it even more delicious but certainly not very light? Add the onions and sausage … (We are not responsible for your digestion though! Ahahah)

Which wine with the omelette?

Good question: from what the chefs propose a dry counter wine, as fresh as a Frascati Superiore, a historic white wine from the province of Rome.

Fried Boleti

fried boleti

Classic and tasty recipe that can be made in any camper, let’s see the ingredients:

Ingredients for 4 campers:

  • 450 gr of porcini mushrooms
  • 2 eggs
  • 200 gr of breadcrumbs
  • plenty of oil for frying or extra virgin olive oil
  • salt pepper to taste (lemon to taste)


Beat the eggs in a bowl. In the meantime, clean, wash and dry the mushrooms. Cut them into slices that are not too thin and sprinkle the slices with a little salt and pepper, pass them first in the egg and then in the breadcrumbs. An advice? Squeeze them a little so that they hold more bread. Switch to frying a little at a time in plenty of boiling oil. As soon as you see the coating take on a golden color, pick it up with a slotted spoon and place them on absorbent paper. Serve immediately accompanying with lemon wedges (if you like) on the side

Which wine with fried mushrooms?

Experts always recommend a red such as Cabernet Sauvignon or Pinot Noir.

Polenta with sautéed mushrooms

Polenta with sautéed mushrooms

It is perhaps the longest of all, because polenta needs time, but … in the end, time is rewarded

Ingredients for 4 campers:

  • 800 g of fresh porcini mushrooms (or other mushrooms *)
  • 3 cloves of garlic
  • Parsley
  • Extra virgin olive oil
  • 50 g of butter
  • Vegetable broth
  • 500 g of corn flour
  • Salt and Pepper To Taste.


First, prepare the polenta: after dissolving the flour in boiling salted water, cook it for about an hour, stirring constantly, otherwise the polenta sticks. (You can also use pre-cooked polenta which certainly takes a lot less time). In the meantime, clean the mushrooms and cut them into slices: thinner for the stems and thicker the caps, keeping everything separate. Peel the garlic and break it with your hand. Wash and dry the parsley and chopped leaves; then heat the oil and half of the butter with the garlic in a pan over low heat.

As soon as this starts to take on an amber color, remove it and add a tablespoon of parsley. Stir and add the mushroom stems. Cook for 5 minutes in a covered pot and then salt and add the caps. Cover everything and after 10 minutes add the vegetable broth, continuing to cook for 20 minutes. Adjust the amounts of salt and pepper. Remove the pan from the heat and melt the remaining butter. When the polenta is ready and firm, pour it on a wooden cutting board, creating a “hole” in the center that will be filled with the sautéed mushrooms.

* This recipe can be made with any type of edible mushroom, increasing or decreasing the cooking time as needed. Sauteed mushrooms, except porcini mushrooms, can be made tastier by adding 100 g of grated Parmigiano Reggiano softened with 3 tablespoons of whole milk 2 minutes after cooking.

Which wine with polenta and mushrooms?

Definitely a red wine, a Barbera but also our Lambrusco will surely make a good impression.

Our personal conclusions

We know well that these are very simple dishes and there are others you can do, like fresh pasta we think of the classic but always current tagliatelle with mushrooms or risotto. We think that in any way you cook mushrooms is a nice way to spend a few hours in serenity and joy and why not, open a good debate on how and where to look for them (if you are a fan) and how to cook them (even here you could talk about them for hours. ) and what is the best wine to pair with.

Instead, you who are reading, tell us, do you like to eat them?

Enjoy your meal!


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