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Mushroom stroganoff is a classic comfort food that pairs perfectly with pasta, rice or mashed potatoes.
- 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
Mix powdered milk, flour, thyme and porcini mushrooms in a medium-sized zip-lock freezer bag.
Pack remaining ingredients separately.
ON THE TRAIL
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