One-Pot Backpacker Mushroom Stroganoff

Creamy mushroom stroganoff with noodles and herbs served in a rustic camping pot.

No ratings yet

One-Pot Backpacker Mushroom Stroganoff

Creamy, savory mushroom stroganoff built for the trail—easy to cook in one pot on a backpacking stove with lightweight, shelf-stable ingredients. Satisfying comfort food after a long hike!

Servings servings

Prep Time 10

Cook Time 15

Total Time 25

Equipment

Backpacking pot
Small camp stove
Spoon

Ingredients

6 oz egg noodles or fusilli
2 cups water
1 tbsp olive oil
1 (1 oz) dried shiitake mushrooms rehydrate in hot water
1 vegetable bouillon cube
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper
1 tbsp soy sauce
2 tbsp sour cream powder or 2 Tbsp shelf-stable cream cheese
2 tbsp freeze-dried parsley

Instructions

Rehydrate dried mushrooms in 1/2 cup hot water for 5 minutes. Reserve soaking liquid.
In the backpacking pot, bring 2 cups water to a boil. Add bouillon, noodles, onion and garlic powder, thyme, pepper, and olive oil.
Stir in rehydrated mushrooms and their soaking water. Simmer gently, stirring, until noodles are just tender and most liquid is absorbed, 7–8 minutes.
Add soy sauce and stir in sour cream powder (or cream cheese) off heat for creaminess. Sprinkle with parsley and serve hot.

Notes

Use freeze-dried or shelf-stable ingredients for packability and minimal cleanup. Rinse pot with a little water and scrape well for backcountry Leave No Trace.

Calories: 647kcal

Course: Dinner

Cuisine: Vegetarian

Keyword: backpacking, lightweight, one-pot, pasta, quick meal, vegetarian

Nutrition