Backpacker’s Mushroom Stroganoff
Modified recipe from Susan Seutter
This recipe is absolutely delicious and super easy to make and rehydrate.
1 Whole Onion Diced
2 Cups Sliced Mushrooms
2 Garlic Cloves
2 Cups Spinach
1 Tbsp Worcestershire Sauce
1 tsp. Hot Hawaiian Sea Salt
3 Tbsp flour
1 Can Coconut Milk (save out 3/4 C for flour mix)
2 Whole Bay Leaves
1 tsp. Pepper
1 Scoop plant based Protein Powder Vanilla Organic
Add onion and garlic to pan, on medium heat, saute’ until onion is clear and caramelized.
Add approximately half the can of coconut milk, mushrooms, spinach, and seasonings. Stir until well combined over low heat.
In separate bowl add remaining coconut milk and flour, shake or whisk.
Turn up heat to a simmer and add flour mixture stirring until stroganoff thickens.
Using parchment paper. Scoop out stroganoff until about 1/4 thick on racks. It might take 4-5 racks.
Dehydrate for 8 hrs, rotating racks and breaking pieces into smaller chunks.
Dehydrate until the chunks are uniform and crumbly.
Place each try in one ziplock freezer bag and freeze.
Boil water, add 1/2 C to each ziplock, seal and place in bowl. Add more water for desired consistency.
We serve over Idahoan dehydrated potatoes.