Mushroom Bison Stroganoff with Brown Rice and Sweet Peas On the Trail

Main Courses

By Eve Chenu

Please note that the On the Trail recipes are designed for camping and backpacking and require a dehydrator to prepare. 

Fairly difficult

Mushroom Bison Stroganoff with Brown Rice and Sweet Peas On the Trail


For 4 Person(s)


  • 1/4 pounds Bacon
  • 2 pounds Mushrooms, Chopped
  • pounds Ground Bison Meet (Or Beef)
  • 2 Yellow Onions, Chopped
  • 3 Garlic Cloves, Minced
  • 1 tablespoons Worcestershire Sauce
  • 2 tablespoons Balsamic Vinegar
  • Salt, to Taste
  • 2 cups Cooked Brown Rice
  • Frozen Peas
  • Commercially Dehydrated Sour Cream Powder (about 2 teaspoons per serving), optional


  • 1 pounds Mushrooms, Chopped
  • 1/2 Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 3 tablespoons Chopped Fresh Thyme
  • 2 tablespoons Chopped Fresh Rosemary
  • 1/4 cups Chicken Stock
  • 2 tablespoons Olive Oil
  • Black Pepper, to taste
  • 4 cups Beef Broth

Mushroom Bison Stroganoff with Brown Rice and Sweet Peas On the Trail Directions

  1. For the Sauce: Preheat the oven to 350°. In an oven-proof casserole dish, combine all of the sauce ingredients except the beef broth.
  2. Cover with foil and bake for about 90 minutes.
  3. Remove from the oven, add the beef broth and, using an immersion or traditional blender, blend until smooth. Set aside.
  4. For the Stroganoff: Brown the bacon over low heat in a large pot.
  5. Remove the bacon to drain on paper towels—reserving the rendered fat.
  6. Add 1 T. of the fat back to the pot, add the mushrooms and sauté until slightly browned. Remove with a slotted spoon and set aside.
  7. In a different pot, bring some water to a boil. Add another ½ T. of the reserved bacon fat back to the mushroom pot and brown the bison meat.
  8. Place the browned meat in a colander and rinse with the boiling water. Squeeze dry and set aside. (If the meat is very lean, rinsing may be omitted).
  9. Lightly brown the onions in the pot used to brown the bison, then add the garlic and sauté for a minute or two.
  10. Return the cooked meat and mushrooms to the pot and crumble in the bacon.
  11. Add the mushroom sauce to the pot and cook over medium heat to blend and concentrate the flavors.
  12. Add the Worcestershire sauce, vinegar and salt.
  13. Since the dish will be dehydrated, reduce until the mixture is fairly thick. When thickened, add the cooked rice to the mixture.
  14. Dehydrating: we found that 1½ to 2 cups of food per serving is about right for us. You’ll want plenty of calories to fuel your activity level, but no leftovers (you don’t want to have to pack them out).
  15. Spread the mixture ¼- to ½-inch thick on dehydrator trays and dehydrate for 12 to 14 hours at 150°, or until fully dehydrated.
  16. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly. When ready, the dehydrated mixture should look completely dry and crumbly.
  17. Place the frozen peas in a single layer on a dehydrator tray and dehydrate for 6 hours at 125°, or until fully dehydrated. Place the dehydrated bison mushroom rice mixture into a large, heavy-duty ziplock bag—using a separate bag for each night the stroganoff will be consumed.
  18. Add the dehydrated peas and the sour cream powder, if using, to each bag and label the bags with a permanent marker.
  19. At the campsite: Place the dehydrated mixture into a camp pot with a lid.
  20. In another pot, bring approximately 2 liters of water to a boil.
  21. Add the boiling water to the mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes.
  22. After 30 minutes, check the moisture level and add more water, if necessary.
  23. Reheat briefly before serving.