Chorizo and Mushroom Spaghetti

Chorizo and Mushroom Spaghetti

April 03, 2018

Chorizo and mushroom spaghetti

Our friend Jules Cotterell gets the credit for this plate scrapper.

We were travelling with Ryan, Jules and their 2 kids Amalee and Gabby through Far North Queensland on The Old Tele Track when Jules knocked this up. The only thing you need to keep refrigerated is the sausage, so it's perfect for remote trips where fridge space is at a premium.  

It's dead simple:

2 Spanish Chorizo sausages 
1 Brown onion chopped
1 Lemon 
1 Packet of spaghetti
6 Clove garlic chopped
1 Tablespoon olive oil
300ml Boiling water
Salt & Pepper
1. Get a pot of water on for the spaghetti.
2. In a hot frypan add oil then onion and cook until clear. Add garlic and chorizo and cook allowing all the oils to come from the sausage.
3. Add boiling water to the mushrooms in their packet and seal to rehydrate.
4. Add juice of one lemon to the pan and allow to caramelise. 
5. Strain the mushrooms and stir through. Strain the spaghetti and stir through coating with all the yummy oils and lemon flavours.
6. Salt and Pepper to taste and if you have some, sprinkle with parmesan.
Tip: Add some Campers Pantry Peas if you need some greens
chorizo and mushroom spaghetti
chorizo and mushroom spaghetti

Leave a comment

Comments will be approved before showing up.


Cast Iron Pies
Cast Iron Pies

August 17, 2020

Once the fire was lit Harry got to it. We boiled some water for the Campers Pantry instant meals and peas. Once rehydrated the meals were spooned into a cast iron pie pots laid with a sheet of puff pastry

Read More

Sous-Vide Lamb Rack in a Cooler
Sous-Vide Lamb Rack in a Cooler

August 23, 2019 2 Comments

We head into the bush with Harry from Fire to Fork to try our hand at a sous-vide in a cooler. How to Sous-vide in a cooler while camping. Firstly this was not a hard cook at all, it's dead easy. Normally served in swanky restaurants or at home by keen cooks to impress guests, it’s a failsafe way to not overcook your cut if meat. Harry from Fire to Fork is no stranger to cooking over the fire and luckily for me, he’s not a vegetarian...

Read More

Campfire Beer Can Chicken
Campfire Beer Can Chicken

February 04, 2019

Most cook books will state 'insert a half can of beer into the chicken cavity" after you have consumed half of the can. This is a bit of a problem that makes so much sense when explained...

Read More