Recipe: Dehydrated Mushroom Stroganoff

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.

DSC_1742

Serves 8

Ingredients

  • 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)

Directions

  1. Pour a splash of water in a large pot. Add chopped onions and sauté until translucent.
  2. Add chopped mushrooms and garlic. Cook until most liquid has evaporated. Add pepper and paprika.
  3. 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.
  4. Add bay leaves and broth/wine, and simmer for about 20 minutes.
  5. 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.

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Dehydrate

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.

At Camp

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.

Bon appetite!

Mushroom Stroganoff served over quinoa noodles
Mushroom Stroganoff served over quinoa noodles
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