DIY Dehydrated Backpacking Recipe: Mushroom Stroganoff
After a long day on the trail, nothing hits like some comfort food, and this Mushroom Stroganoff recipe is exactly that. Adapted from an old family recipe, it’s packed with flavour, delicious, and surprisingly simple to convert into a dehydrated backpacking recipe. Making your own dehydrated meals is cost-saving and healthier, especially using garden-grown herbs and sustainably foraging your own mushrooms (only if you’re trained and confident in identification).
Food Safety Reminder
When dehydrating your own backpacking meals, always ensure all moisture is completely removed before packaging and storing. Improper dehydration can lead to spoilage and foodborne illness. Never consume a DIY meal if it looks or smells off.
Serves 2
Ingredients:
- 3 tbsp milk powder
- 2 tsp flour
- 1 tsp thyme (fresh or dried)
- 4 tbsp mushrooms, dehydrated
- 2 tbsp chives, dehydrated
- Salt
- 1/2 pkg onion soup mix
- 2 tbsp ketchup, dehydrated
- 3 tbsp Worcestershire sauce, dehydrated
- Capelli D’Angelo (enough for 2)
- Beef jerky (optional; pack separately)
Dehydration Instructions:
Mushrooms: Slice thinly and spread evenly on dehydrating trays. Dry until brittle.
Herbs: If using fresh herbs, chop chives and strip thyme leaves from their stem. Scatter evenly on parchment paper on dehydrator trays and dry until brittle. Herbs will dry faster than other components, so check regularly.
Sauces: Spread each sauce thinly on a plastic (non-stick) dehydrator sheet. When dry, it should be flexible (like fruit leather) but not moist and peel off easily.
Dehydrate all wet ingredients at 135°F (57°C) until completely dry, usually 6–10 hours, but may vary depending on your dehydrator and the humidity. All ingredients should be completely dry when done: brittle and with no remaining moisture.
Packing:
Mix all ingredients in a Ziploc bag or vacuum-seal for a longer shelf life.. Store in a cool, dry place. When properly dehydrated and sealed, this meal will keep for up to 6 months.
If adding beef jerky, use store-bought (for safety) and keep separate until cooking.
How to Prepare:
- Empty the meal into your pot and just cover with water. Add beef jerky if using.
- Bring to a boil, then lower the heat and simmer for a few minutes, until the pasta is cooked and the water is almost all absorbed. Add more water as needed, but avoid turning it soupy.
- Turn off your stove, cover, and let the meal sit to finish rehydrating (around 5–10 minutes).
- Stir well, ensuring that the soup mix and sauces are evenly distributed.
Enjoy!
Try my other DIY dehydrated backpacking recipes:
Mexican CousCous • Curried Rice and Beans • Bacon and Veggie Quinoa
