Mushroom Stroganoff
Mushroom Stroganoff
Mushroom stroganoff is a classic comfort food that pairs perfectly with pasta, rice or mashed potatoes.
servings: 1
|
calories: 220
|
cooking time: 20 min
|
weight: 46 gr /
oz
Category: dehydrated, dinners, lightweight, one-pot, vegetarian
nutrition info:
calories: 220, protein: 5.5 g, carbs: 13 g, fat: 15.6 g, sodium: 193 mg
you'll need:
1 tablespoon full cream milk powder (Nestle Nido)
1 teaspoon all-purpose flour
1/2 teaspoon thyme
2 tablespoons dried porcini mushrooms
1 tablespoon ghee
1 small shallot
Salt
Pepper
1 teaspoon all-purpose flour
1/2 teaspoon thyme
2 tablespoons dried porcini mushrooms
1 tablespoon ghee
1 small shallot
Salt
Pepper
at home:
Mix powdered milk, flour, thyme and porcini mushrooms in a medium-sized zip-lock freezer bag.
Pack remaining ingredients separately.
on the trail:
Add 1/2 cup water to the bag with mushrooms; stir well and let stand 10 minutes.
Meanwhile, melt ghee in a frying pan; add chopped onions and cook until soft.
Add mushrooms together with liquid they were soaked in to the pan.
Bring to a boil, stirring occasionally. Season to taste with salt and pepper.
Reduce heat to low, and simmer for about 2 minutes, stirring, until thickened.
Serve mushroom stroganoff over mashed potatoes, rice or pasta.
Can you package cooked, dehydrated pasta in with the milk powder, mushrooms etc?
And maybe use freeze dried onions instead of a shallot.? I am wondering if this can be made into a 1 pot meal. We are not bringing a frying pan, only 1 pot.. Thanks
Hi Liz! Sure! You can replace shallot with dehydrated onions and you’ll get one-pot dish. You can stir in ghee later, when dish will be completely rehydrated.
Sure!