A classic recipe of mushroom stroganoff with some adaptions to make it perfect for vanlife. I used to make this one all the time back home, when I fancied something creamy and comforting.
Here however, fresh mushrooms aren’t so easy to find, plus they aren’t cheap either. If you’re in the south at the right time of year, you may be able to get your hands on some cheap wild mushrooms in the markets. The ones you want are the impressive Loyo mushrooms, from the porcini family. For the most part, we ended up using tinned mushrooms. I won’t try and claim that these are the real thing, however they do have the advantage of being cheap, easy to find, and of course, lasting forever. By all means, use fresh if you can, but if not don’t be afraid to give these a go, you may be surprised.
All the other ingredients for this recipe are also long life, so you can think about this one in the supermarket, and then forget about it till a rainy day.
Mushroom Stroganoff
Ingredients
- 400 g Pasta
- 200 ml Long Life Cream
- 1 tbsp Provencal herb mix or dried thyme
- 1 tin Mushrooms
- 1 cube stock
- 1/2 tbsp Lemon Juice
- 1 tbsp Butter or Oil
- Dehydrated Parmesan
- 1 tbsp Olive oil
- salt and pepper to taste
Instructions
- Half-open the mushrooms and drain them well, then fully open them and cut them into slices.
- Put your frying pan on high heat.
- While it’s heating up, put your water on for the pasta.
- Next, add the butter and oil to your pan, the butter will give the mushrooms a great flavour, and the oil will stop the butter from burning. Give the mushrooms a good squeeze to get rid of the remaining water, and drop them in, along with a pinch of salt.
- Stir, but only occasionally, so as to get a nice colouring.
- After 5 minutes or so the mushrooms should have reduced significantly, and have started to brown. At this stage add your stock and coat the mushrooms. If you’re using a stock cube, you can put it in the corner of the pan with a quarter cup of water from the pasta and mash it into a paste with your spatula or a fork. Then let the mushrooms cook for a further 2 minutes.
- Next, add the cream to your mushrooms and let it reduce on low heat. When the cream has reached a nice saucy consistency, add the Provençal mix or thyme and turn of the heat.
- Drain your pasta, and mix it into your sauce, along with a squeeze of lemon juice and black pepper.
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