Winter Van Camping in Scotland | Cooking Mushrooms on Toast [ep 4]

That's amazing. That's literally like having a shower. Oh wow. This must be incredible in the summer. Wow. I should come back here tonight and have a shower. You too. Take care. Thank you. So we're now currently hours behind where I wanted to be. We left the Glen Nevis campsite about 12 o'clock which was great because I managed to get all my washing done this morning. Had a really productive morning. Finished a video edit which is good. We pulled out of the Glen Nevis campsite, got down to the end of the road and then there was standstill traffic everywhere and there must have been an accident or something in town because whichever way you went it was just gridlock everywhere and it was standstill for literally two hours. I didn't even get into town and parked up until two o'clock this afternoon. Then I had to do a couple of errands in town. I needed to go food shopping. I just ran around everywhere and got what I needed and now we're on the road. So the original plan was to drive down to Oban and we were going to go from Fort William. We were going to drive down past Glencoe all the way down to Oban, drive east and then take the road back up to Glencoe and kind of cover that whole mountain range if you will. Do some hikes, find some waterfalls, look at some cool stuff. It's also one of the locks where Harry Potter was filmed and also where Skyfall the James Bond film is filmed. So I thought it'd be cool to take you guys there and show you that. But it's now just gone four o'clock and it's about an hour and a quarter to get down there. I don't really want to be trying to film when it's getting dusk and cooking and all the rest of it. So I figured we'd compromise. We're going to park tonight down at one of my favourite spots which I've been to many times which is in King Lock 11 which is just down the road from Glencoe. We're literally just about to pull off now. Better not miss the turning. Look at the mountains, the views. We've got views for days up here. Views for days. It is glorious. Oh this road is so bad. I dream of air suspension. Anyway as I was saying we're going to park up down by King Lock 11 at one of my favourite spots tonight and then we're going to cook my version of mushrooms on toast which is creamy mushrooms done on toasted sourdough which is one of my all-time favourite van life meals and then tomorrow I'm going to take you guys to see a pretty cool waterfall that I know of down here and we might even get a little hiking. Yeah it's a cool spot down here so I figured we'd stay here for a couple of days. Probably stay here for the weekend and then early next week we will head on down to Oban. Well this is the spot. It's not bad. There's a couple of other people here as well so I need to be a bit respectful with filming and things. I was going to cook with the door open tonight as well but it's really cold here. The view never gets boring that's for sure. So after doing laundry my van is a little bit chaotic. It's like a Chinese laundry in here. I hang everything in the front, everything in the back, everything over chairs to try and dry it all. Some stuff I put in a dryer like the bedding. Majority of my clothes I let air dry just because putting them in a dryer they always seem to shrink and I don't really like tumble dry normal clothes so everything has to hang dry. And because I chose to do it today and not while I was parked on site I've been trying to drive around and everything's been moving everywhere. So anyway I'm going to get on and clear up the van and then we can start cooking the mushrooms on sourdough. So we've got our sourdough bloomer. It's a bit big but it's the only one they had in the shop. So then we've got our shiitake mushrooms. I think that's how you say them. I can never pronounce that correctly. And then chestnut mushrooms as well. I think we will do, we'll do some salt, we'll do some pepper, thyme, we'll do some onion granules, garlic granules. So we've got onion and garlic, thyme, a bit of salt and pepper. I think that'll do. Herbs and spices good to go. I'm not sure I've shown you guys the CCTV yet so I've got it rigged up in this cabinet here and then I can see what's going on outside. We've got some dudes pulled up in a car behind us taking photos. Looking all cool and stuff. All right so it's going to be pretty simple. All we're going to do get a big pan out. These are epic as well. They stop your pans from sliding around. If you've got an induction hob they're just made out of silicon. Get them on Amazon for like a tenner and then your frying pan goes on there and it doesn't move. Definitely a recommended product. I'll just stand that down there. Let's get these washed and get these in the pan. Give the chestnut mushrooms a rinse first and then we're just going to chop these up. I think we'll bring our pan over actually. I'm just going to chop these and these should take ones. We're just going to give them a quick rinse and then they can go in like that because they are so nice when you eat them whole. Yes a lot of people don't like mushrooms but I absolutely love them. That looks quite a lot but it will reduce down so we're going to do a little bit of oil like so. Olive oil that is. Then we're going to put that on to a six and cover that for a minute. I think what we're going to do for the bread is we're going to cut it at a diagonal so we get bigger slices. That way we can fit more mushrooms on which is always a good thing. I always love having just the crust, just the end of it as well with a bit of butter on. So nice. I'm going to work out how we're going to do this. I don't have a bread knife here but I just have one knife for everything. Bread knives tend to make a real mess anyway and get crumbs everywhere. If you've just got a proper sharp knife normally you can get away with it. My hob keeps turning off. Why does my hob keep turning off? Oh doing it on the wrong one. That's why. Attaboy. I wonder why they weren't cooking. We've got a nice big slice now. That's what I was hoping to achieve. All right I'm going to cut another one of those and we're going to use those two. I love sourdough so much. What we're going to do is we're going to put a little bit of butter on both sides and we're just going to lightly fry them just so they get that little bit of toastiness. A little trick I learned as well. I've just cut the end off so it fits in the bag and then I'm just going to eat that. If you put it in a ziplock bag and you suck the air out it keeps the bread fresher for longer. I found it anyway. Especially with sourdough. It's like a little vacuum bag. There you go. So good. Oh oh man that is what you need on a hike. Just take a loaf of sourdough with you. All right so they've reduced down quite nicely so we're just going to drain some of this water away. Lose our lid and we can get them seasoned. I'm going to put just a little bit of butter in the pan and mix that around a little bit and then we are going to do a bit of salt, pepper, onion granules, our garlic of course. Nice bit of garlic in there. Thyme as well. Just using Scottish double cream because we're in Scotland. So we're just gonna I don't know, maybe half? Depends. I'm gonna cover them. About two thirds of that 300 ml pot. So we give those a little bit of a stir around and then we'll leave that to simmer for a while. About five to ten minutes. What I'm going to do is put this one here, put the mushrooms. Look at those. Yes! We're just going to put those on low but in a smaller pan now they've all reduced down and then we can use this big pan to do our breading because it's not going to fit in a small pan. Now I've just lightly buttered the bread both sides so we're going to put that in. Turn that one around a bit and then put that up a little bit and we just want to get a bit of a crisp on both sides. Yes! We're cooking. I've cut one thicker than the other but that doesn't matter. Let's just have a little taste test of the mushrooms. Make sure they're all right. Yes. All right it's time to plate up. So we've got our bread in the pan. Let me give these a quick stir. Look at those. So good. Might even use all of them. Look at that. Save the rest. Mushrooms on toast. Going in. Oh that's so good. When I was younger with my parents there was a restaurant called Piccolo Mondos and you had mushrooms in like a garlic and tomato sauce just in a little bowl and then you had like a garlic bread next to it that was just like soaked in garlic. It was so good. I'm a sucker for Italian. This is definitely a firm 9.6 out of 10. I know it's the first meal we're cooking together. Well technically we made those wraps in the last video or a couple of videos ago which were yeah it'll be a bit of a disaster. Oh that was so good but I am stuffed. But I think that's where I'm going to leave you. I'm going to get my dishes all cleaned up and get the van a little bit tidier than it is right now. I've still got all the washing hanging out in the front trying to dry that. I need to have a bit of a sort out. I've got some work to do tonight as well. Obviously today was a bit of a write-off. I didn't really get any work done today. I'm going to catch up with you guys in the morning and then we will go exploring tomorrow. And this is what we're waking up to this morning. Absolutely glorious morning. Barely a cloud in the sky. So this morning we've come to check out Grey Mare's Waterfall which is in King Loch Leven. You might be able to hear it already. It's one of the most accessible waterfalls in Scotland. So the name Grey Mare's Tail comes from the waterfall's appearance. So when water levels are quite high it's supposed to resemble a white or grey horse's tail flowing in the wind. And it's pretty special. First little look. So we've just come down on this path here and here we are. And I've literally parked the van 10 minutes away so it doesn't take you long to get here at all. But now we're going to try and cross the bridge and get a little closer. Now I'm probably only going to be able to stand here for a couple of minutes because it's going to get me soaked otherwise. Look at this. You can see it all coming over the top. I think I'm going to leave my bag here and then just get a quick picture of me over there. I'm getting soaked. Wow. Oh my god. That's amazing. That's literally like having a shower. Oh wow. That's incredible. Oh man. This must be incredible in the summer. I bet it's packed with people. Let me see what I can quickly take you around and show you. Wow. That's amazing. I should come back here tonight and have a shower. Oh that's incredible. What a place. I'm absolutely soaked. That was so much fun though. Look at it. Believe it or not the temperature this morning when I woke up was minus four out by the lock. And when I left in the van to come here it had creaked up to one degree Celsius. That is not Fahrenheit. But now the sun's out it's so nice. I'll dry my face off a minute. I'm kind of drying off already. Now I just need to make it back across without breaking my neck because the rocks are really slippery. We've just hiked to the top here. That's King Lock 11 down there. And you can just about see my van where that yellow truck's going down. My van's just behind it down there. And then that's the view down the lock. It's absolutely stunning out today. Look at it. Sunshine. Yes. Well I think that's where I'm going to end today's video. I'm just on the start of a hike which you guys are probably going to see in my next video. And if you're interested in visiting the Grey Mares Waterfall I shall leave a link in the description below and you guys can check that out. And as always thank you so much for watching my videos. I really do appreciate it. It does mean a lot to me. If you haven't already perhaps consider subscribing and drop this video a like. It really does help out the channel. And I will see you guys on the next one.