This dish was inspired by the 4 cheery Greek brothers who defied all sense of logic, gravity and weight load as they appeared from a Landcruiser with a pack on top reaching 1.5m. These boys weren’t ever meant to be small, nor were they ever going to eat a regular camp cook meal.
We watched in amazement as a furious process of unpacking and cooking began. The designated chef got the fire roaring and food sizzling before Carole or I could even open our beer. He began making the most delicious looking pork stew (possibly the only) we have ever seen. It was cold. We were hungry. There was enough there to feed…well…4 large Greek brothers and two small hungry girls… yes still vegos, but only by a whisker on this night.
When we jokingly asked if the tv crew were still in the Cruiser, there was an odd laugh from all the family. We suspect that we missed the chance to dine with a famous chef, but our spirits were high on having experienced such a warm family event around a roaring campfire and a scrumptious (looking) pork stew.
Anyway…the point is, this then inspired Carole to do one better and attempt the rather difficult task of Mushroom strog on a campfire. No packets, no recipe. Just wine and an increasingly hungry Emily.
Mushroom Stroganoff
Mushrooms diced (As this is the main ingredient, Carole said no tins).
-we used dried shitakes due to an unplanned but seriously good shop in Kakulus Bros with Margaret (thanks Ms K).
-Also button mushies diced
Olive oil – quality! We drove for 45minutes out of our way to go to the olive grove so we cold get fresh pressed olive oil
Garlic
Shallot
Tinned tomatoes
Capsicum thinly slice
Tarragon or other herb that may be lurking somewhere…
Cherry Tomatoes (anything fresh will do)- scoured on one side, not chopped
Sour cream
Red wine (if you can’t drink it, don’t cook with it!)
What to do…
- Re-hydrate shitake, 15mins simmering, remove mushies from water and keep stock for later use.
- Lightly fry shallot and capsicum in olive oil over low heat, then add fresh toms and decent splash of good red wine.
- Add lid and simmer gently for 10 minutes.
- Add a decent pinch of salt, this draws moisture out so don’t skimp
- Add lid and simmer for 5ish
- Add all the mushrooms, and leftover stock from shitakes (or extra water if you don’t have any stock) gently stir to coat in juice
- Add lid and simmer for another 15 to reduce mushrooms
- Stir and simmer for another 5
- Remove from heat BEFORE adding sour cream
- We ate this with fresh bread, but you could use rice/ other or just eat as is
