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Mushroom Stroganoff

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Mushroom Stroganoff

Mushroom stroganoff is a classic comfort food that pairs perfectly with pasta, rice or mashed potatoes.
Course Dinner, Main Course
Keyword backpacking, egg-free, no nuts, no shellfish, no tree nuts, vegetarian
Cook Time 20 minutes
Servings 1
Calories 220kcal


  • 1 tablespoon full cream milk powder Nestle Nido
  • 1 teaspoon all-purpose flour
  • ½ teaspoon thyme
  • 2 tablespoons dried porcini mushrooms
  • 1 tablespoon ghee
  • 1 small shallot
  • Salt
  • Pepper



  • Mix powdered milk, flour, thyme and porcini mushrooms in a medium-sized zip-lock freezer bag.
  • Pack remaining ingredients separately.


  • Add 1/2 cup water to the bag with mushrooms; stir well and let stand 10 minutes.
  • Meanwhile, melt ghee in a frying pan; add chopped onions and cook until soft.
  • Add mushrooms together with liquid they were soaked in to the pan.
  • Bring to a boil, stirring occasionally. Season to taste with salt and pepper.
  • Reduce heat to low, and simmer for about 2 minutes, stirring, until thickened.
  • Serve mushroom stroganoff over mashed potatoes, rice or pasta.


Calories: 220kcal | Carbohydrates: 13g | Protein: 5.5g | Fat: 15.6g | Sodium: 193mg

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