Set a cast-iron skillet over a steady bed of coals and slide a soaked cedar plank to the cooler edge where it can smolder, not flare. You want clean, gentle smoke that drifts across the pan; a lid set slightly ajar (or a loose foil tent) helps hold that aroma without trapping too much steam.
Mushrooms thrive in this kind of controlled camp heat—edges take on a deep sear while the centers stay satisfyingly meaty. As the plank warms, the cedar adds a sweet, woodsy note that feels right at home outdoors, and a spoonful of thyme butter at the end melts into a glossy coating that clings to every cap and stem.
To keep things easy at camp, brush off and trim the mushrooms before you leave, and stash the thyme butter in a small container in the cooler. Cook in batches if your skillet is crowded so they brown instead of turning watery, and you’ll be left with a pan that usually needs little more than a quick wipe once it cools.
Cedar-Smoked Wild Mushrooms with Thyme Butter
Equipment
- cedar plank
- Cast iron skillet
- fire tongs
- Knife
- Cutting board
Ingredients
- 16 oz mixed wild mushrooms such as cremini, shiitake, oyster; cleaned and quartered
- 1 small shallot minced
- 3 tbsp unsalted butter plus more for greasing
- 2 tbsp fresh thyme leaves divided
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cedar plank soaked in water at least 30 minutes
Instructions
- Soak the cedar plank in water for at least 30 minutes before starting your fire.
- Prepare a solid bed of campfire coals and set a grill grate over the heat.
- Toss mushrooms with olive oil, shallot, 1 tablespoon thyme, salt, and pepper in a bowl.
- Grease the cedar plank lightly with butter, then spread mushroom mixture in an even layer on top.
- Set the plank over indirect campfire heat (not directly over high flames), cover loosely with foil if desired, and cook for 18–20 minutes, until mushrooms are tender and aromatic.
- Carefully remove the plank with tongs. Dot the mushrooms with remaining butter and sprinkle with the rest of the thyme. Let rest 2 minutes to melt the butter.
- Serve mushrooms straight from the cedar plank or transfer to a skillet for family-style sharing.