David on Earth | Mushroom Stroganoff

< Back to Trail Food

Mushroom Stroganoff

Who wants a good Russian dish?  When I was young kid I didn't give any thought to the origins of the food I was eating. It was food; I ate it; that's all. But as I get older, the origins of things is becoming more intriguing.  Stroganoff, so the story goes, is an 1891 creation of Charles Briere, a French chef employed in St Petersburg at the time.  The dish won a cooking contest. But it wasn't made for Count Pavel Alexandrovich Stroganov as some claim, because he would have been over a hundred years old at the time. Nonetheless, Stroganoff is fun to say with a Russian accent.  

1 tbsp powdered milk
1 tsp all-purpose flour
1/2 tsp dried thyme
2 tbsp dried mushrooms
1 tbsp butter (or your favorite oil)
1 tbsp dried onions
salt and pepper
6 oz fettuccine noodles

At Home
Combine all ingredients into one-quart freezer bag.

On the Trail
Bring 3/4 cups of water to a boil (or near boil) and poor into freezer bag and seal. Blend well by massaging with fingers and then place into an insulated pouch (see tips below) for 10 minutes. Open freezer bag, mumble a Russian blessing and dive in! A lavash goes well with this dish.

I like to use an insulated pouch (mentioned above). It allows me to save some fuel because I don’t have to bring my water to a full boil. It also keeps my water hotter for longer, helping extend cooking time.  With dehydrated food, sometimes the longer soak time makes for more naturally textured food. A good inexpensive and lightweight pouch is the Big Sky International Insulite pouch. Or search the Internet for some DYI options.  Prepare your meal, put it in the pouch, then go set up your tent. By the time your tent is all set up, your meal will be ready. Trail efficiency, baby!

The noodles - I make my own noodles. It's easy. It's fun. I think they taste better. But if you don't make your own noodles, that's OK - you're still a good person. Any fettuccine noodles from the grocery store are fine - but you'll want to cook and dry them; it will make for a shorter cooking time on the trail.