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 I make recipe w/fresh ingredients and then dehydrate?
Yes! Absolutely!
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!