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Dehydrating Mushrooms: Cooked them first vs Fresh

Home › Forums › General Forums › Food, Hydration, and Nutrition › Dehydrating Mushrooms: Cooked them first vs Fresh

Viewing 6 posts - 1 through 6 (of 6 total)
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  • Nov 18, 2019 at 11:42 pm #3619392

    Phong D
    BPL Member

    @poledancer

    Hello, I’m going to try to make beef stroganoff.  My recipe has tons of mushrooms cooked together with the beef and sauce.  I was going to throw all of this onto the dehydrator but I was wondering how to make the mushrooms turn out better.

    Should I cook the mushrooms with the soup then dehydrate it all, or should I dehydrate it raw then cook it at the sight in the sauce?  Which produces better mushrooms?

    Nov 19, 2019 at 12:50 pm #3619518

    Renais A
    BPL Member

    @renais

    Beef stroganoff is one of my favorite backpacking dishes.  I’ve tried a couple different methods, all of which were reasonable.  For me, the best flavor and easiest product to prepare on the trail comes from cooking the entire dish at home, and dehydrating it.  I love the flavor of the fresh mushrooms, but I’ve also discovered that some additional dried mushrooms add significantly to the aroma and flavor.  I now use some commercial dehydrated oyster mushrooms from Mushroom House on Amazon for a real flavor enhancement.  I pulverize some of the oyster mushrooms to add to the sauce as it is cooking, and add some whole mushrooms to the home dehydrated product as I package it for the trail.  Because the mushrooms take a bit of time to rehydrate I cover the food with cold water in my pot for 15 minutes or so before heating to boiling.  With this procedure the mushrooms are soft and delectable.

    On my AT thru this year I had one of these stroganoff dinners near Kinsman Notch.  You could smell the food hundreds of feet away as I ate by a pond.  Hikers passing by noticed and commented.

    Renais

    Nov 19, 2019 at 8:51 pm #3619617

    David Thomas
    BPL Member

    @davidinkenai

    Locale: North Woods. Far North.

    Isn’t this like assembling an iPhone?  i.e. something better done in China?

    Just get dried mushrooms from any Asian grocery store.  Many varieties are available.  There.  You’re done.  Cold-soak a few in advance to figure out the timing but per mushroom, they’re cheaper that way than buying fresh and doing all the work yourself.  If volume is an issue, use Renais’ approach and crush / powder them before packing.

    Nov 19, 2019 at 11:00 pm #3619625

    Jon Fong
    BPL Member

    @jonfong

    Locale: FLAT CAT GEAR

    +1 Just get dried mushrooms from any Asian grocery store

    China as a culture as endured a tremndous amount of flooding, famine, droughts whatever.  Preserving food has evolved over centuries.  Go to a number of Asian markets and you will find a plethora of food that has been preserved and ready for backbaking cooks.

    Nov 19, 2019 at 11:35 pm #3619634

    Sarah Kirkconnell
    BPL Member

    @sarbar

    Locale: Homesteading On An Island In The PNW

    If you dehydrating the meal, finely chop the mushrooms and cook as normal, then dry. That’s all you need to do.

    Nov 20, 2019 at 12:39 am #3619647

    Dave Heiss
    BPL Member

    @daveheiss

    Locale: Pacific Northwest

    Hi Phong,

    I would be interested in your beef stroganoff recipe, if you’re willing to post it.

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