Backpacking Mushroom Stroganoff – Contemporary Off The Grid

An assortment of mushrooms, filling egg noodles, and a wealthy and creamy cashew sauce, this dehydrated vegan mushroom stroganoff is the proper DIY meal to take in your subsequent backpacking journey!

Retailer-bought beef stroganoff has been our go-to backpacking staple for years! Creamy, hearty, and utterly satisfying after a protracted day on the path. Complete perfection!

Besides… we all the time want there have been method extra mushrooms, and as we attempt to embrace much less meat and dairy, we puzzled if there was a solution to make stroganoff completely plant-based.

So with this laundry listing of alterations in hand, we developed our personal vegan mushroom stroganoff. This new, and improved model has all the nice satisfying taste of the unique, however with out the meat, extra and higher mushrooms, and a dairy free cashew-based “cream” sauce.

Whereas freeze-dried stroganoff will all the time maintain a nostalgic place in our coronary heart, we’ve come to choose this new, more healthy vegan model. The mushrooms ship that huge umami taste, it’s filling with out feeling heavy, and the cashew-based sauce provides again among the protein we took out with the meat. For us, this recipe is a complete win-win.

So let’s dive in and present you ways straightforward it’s to make this DIY backpacking meal your self!

Substances

Mushrooms: These are the star of the present, so in case you can, splurge for some good ones! After all common previous cremini or button mushrooms will work nice too, however dehydrating some good shiitakes, oyster, trumpet, or morels will actually take this meal to the subsequent degree. Learn extra about dehydrating mushrooms right here!

Egg Noodle Pasta: Egg noodles can typically be present in skinny, large, and further large varieties at most grocery shops. Which sort you decide actually comes down to non-public desire. We wish to go together with a daily large noodle as a result of it holds the sauce properly and doesn’t take too too lengthy to cook dinner.

Cashews: These are used for the bottom of the “cream” sauce. You should utilize roasted unsalted cashews if that’s all that’s out there, however we predict you get a creamier consistency through the use of uncooked cashews.

Dietary Yeast: That is one other essential ingredient for the sauce that basically helps develop that wealthy, creamy taste. Should you don’t need to commit to purchasing an entire bundle of Dietary yeast, you possibly can decide up a small quantity from the majority bin. Dietary Yeast is NOT the identical as Brewer’s Yeast. They aren’t interchangeable!

Vegetable bouillon, garlic powder, onion powder: These are the stroganoff sauce taste bombs that shall be added after dehydrating.

Gear

Dehydrator: We used our Cosori Stainless Metal meals dehydrator for this recipe, however any dehydrator that has an adjustable temperature setting will work. If you wish to study extra about our high dehydrator suggestions, try our Greatest Meals Dehydrators article.

Reusable luggage: In our bid to cut back our disposable ziplock bag consumption, we’ve began packing our dehydrated meals for the path in reusable baggies. ReZip is a good choice, balancing sturdiness with weight. Most of their luggage weigh between ½ – 1 oz.

Range, pot, and comfy: To make this recipe on the path, you’ll want a backpacking range (this one is our favourite), a cookpot, and a pot cozy (non-obligatory—this may provide help to save gasoline. See our DIY pot cozy tutorial to make your personal).

Make The Cream Sauce

Making our vegan “stroganoff” cream sauce, begins by soaking uncooked cashews in water for about an hour. This is a crucial step to melt them, which can yield a a lot creamier sauce ultimately.

Drain the water after which add the nuts to a meals processor or excessive velocity blender. Add within the lemon juice, dietary yeast, dijon mustard, salt, and a couple of 1/3 of a cup of additional water. Mix till utterly easy. It’s possible you’ll want to sometimes cease and use a rubber spatula to push down the edges.

As soon as the sauce is prepared, give it a style for seasoning. If it tastes good, proceed to unfold it out on a skinny layer on a silicone dehydrator mat (in case you don’t have one, a sheet of parchment paper will work).

Prep and Dehydrate

Boil a pot of salted water and cook dinner the egg noodles in response to the instructions on the bundle for al-dente pasta. If no particular al-dente time is given, cut back the boil time by 1-2 minutes.

Drain utilizing a colander after which rinse with chilly water to cease the pasta from persevering with to cook dinner. Switch to a dehydrator sheet.

Subsequent, you can begin to cut up your onion. We choose for these to mix into the sauce, so we wish to go together with a comparatively nice cube. Onions may be dehydrated uncooked, so that you simply have to load them onto a dehydrator tray.

Should you purchased fancy farmer’s mushrooms, nice! Often these could have a bit grime on them, which you want brush off. You shouldn’t want to truly wash them with water, however in case you do, that’s okay. They’re going to be utterly dehydrated, so there isn’t a fear about them absorbing a bit additional water throughout a fast rinse.

Slice the mushrooms into slightly-larger-than chunk sized items (they’ll shrink in the course of the dehydrate/rehydrate course of) and prepare in your dehydrator tray.

Now you can load up your dehydrator with the cream sauce tray, egg noodle tray(s), onion tray, and mushroom tray(s). If you’re feeling a bit additional fancy, you can too dehydrate some chopped up parsley so as to add a bit inexperienced to the meal.

Set the dehydrate to 125 F and dehydrate for about 6-8 hours. The time is only a tough estimate, verify the precise meals to ensure it’s completely, utterly dry.

Storage

As soon as all the things is completed dehydrating, all of the elements may be combined collectively. Should you’re making parts for speedy use, it would be best to add the garlic powder, onion powder, and bouillon into the serving, however in case you’re making a big batch for long run storage you must maintain off till you’re able to portion.

Quick-term use (throughout the subsequent few days): Retailer all the things in a well-cleaned, resealable bag together with the garlic powder, onion powder, and bouillon.

Mid-term Storage (for subsequent month or two): Retailer the meal inside a sealed mason jar or different air-tight container in a cool, darkish place. Should you stay in a very hot/humid local weather, then storing within the fridge shall be higher. Maintain off on including the bouillon, garlic, and onion powder till you able to portion it.

Lengthy-term storage (upwards of a 12 months): Retailer the meal inside a vacuum-sealed bag within the freezer. Maintain off including the bouillon, garlic, and onion powder till you might be able to portion.

On Path Rehydration

Rehydrating this mushroom stroganoff on the path is tremendous easy. Place the dehydrated elements into your backpacking range and add sufficient water to simply barely cowl the elements.

You possibly can both:

1. Carry to a boil and simmer for 10-12 minutes
2. Carry to a boil for 2-3 minutes, cowl, take away from warmth and place inside an insulated cozy.

The noodles, mushrooms, and sauce could have totally rehydrated. Now’s nice time to stir some olive oil so as to add just a few additional energy.

• 4 oz large noodles, egg free for vegan, cooked to bundle instructions
• ½ lb combined mushrooms, sliced to ¼” skinny
• ¼ cup diced yellow onion
• 2 teaspoons vegetable bouillon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon sea salt
• 2 olive oil packets, or 2 tablespoons

Prepare dinner ModeStop your display from going darkish

• To make the cashew cream, soak the cashews in water for an hour. Drain, then add to a meals processor or excessive velocity blender with the lemon juice, dietary yeast, dijon mustard, salt, and ⅓ cup water. Mix till utterly easy.

• Line a dehydrator tray with parchment paper and unfold the cashew cream in a skinny, even layer. Prepare the cooked noodles, sliced mushrooms, and diced onions on separate trays. Dehydrate the elements at 125F till utterly dry, 6-12 hours. The cashew cream will seemingly take the longest.

• As soon as the elements are dehydrated, allow them to cool utterly. Switch the dried cashew cream to a clear, dry meals processor or spice grinder and let it rip (the smaller the bottom items, the smoother the ultimate sauce shall be).

• Divide the dehydrated elements, vegetable bouillon, garlic powder, onion powder, and remaining salt between two hermetic containers in a cool, dry place for as much as two months. When packing for the path, deliver alongside the olive oil packets or retailer olive oil in a small leak proof container.

On Path

• Add the elements to your cook dinner pot together with 200mL (one scant cup) water. Cowl the pot and produce to a boil, and boil for a minute. Stir, then take away from the warmth and place your pot in a pot cozy for 10 minutes or till the meal has rehydrated. Should you’re not utilizing a pot cozy, deliver the meal to a boil after which cut back to a simmer till rehydrated.

Serving: 2servings | Energy: 483kcal | Carbohydrates: 48g | Protein: 13g | Fats: 29g | Saturated Fats: 5g | Fiber: 4g | Sugar: 1g

*Vitamin is an estimate based mostly on info offered by a third-party diet calculator