Gourmet in the backcountry! That’s what I thought when I had dehydrated Mushroom Stroganoff on a canoe trip in Killarney Provincial Park. We ate it on our last night of a 9-day trip and I was disappointed that we didn’t try it sooner or bring more portions.
We served it over quinoa noodles, but you could use yolk-less egg noodles (they cook faster), or any type of grain. Also since we’re vegetarians, we omitted the Lea Perrins and just used soya sauce.
I found the recipe on backpackingchef.com from a woman named Robin RD so she should get all the credit.
- splash of water
- 4 onions, chopped
- 4 garlic cloves, pressed
- 2lbs of mushrooms (cremini, white or a variety)
- 1 cup veggie broth, 1 cup red wine
- 2 cans coconut milk
- 4 bay leaves
- 2 tbsp soya sauce or tamari sauce (I used gluten-free soy sauce). Or you could use Lea Perrins if you don’t mind anchovies
- 1 tsp smoked paprika
- 2 tsp ground pepper
- Salt to taste
- 6 tbsp flour, divided (I used gluten-free)
- Pour a splash of water in a large pot. Add chopped onions and sauté until translucent.
- Add chopped mushrooms and garlic. Cook until most liquid has evaporated. Add pepper and paprika.
- Reduce heat and add 4 tbsp of flour and 2 cups of coconut milk (one can of coconut milk should be about 1 1/2 cups, so I just added a little water to bring it to 2 cups). Stir constantly.
- Add bay leaves and broth/wine, and simmer for about 20 minutes.
- Stir in the second can of coconut milk (1 1/2cups), soya/tamari, salt. Return heat to medium. Add last 2 tbsp of flour (you will need to mix it with a little water to create a slurry so the flour doesn’t clump up). Add more slurry if you want it thicker.
Spread stroganoff mixture out on paraflex sheets in your dehydrator. I have set it as high as 140°F and as low as 115°F. It will take several hours. It is ready when it’s dry and flakes apart. Store in ziplock bag, or vacuum sealed bag.
Rehydrate with 2 cups of water. Heat and serve. You can add or reduce the amount of water depending on how thick you want your sauce.