Mushroom and Onion Sauce

Name: Mushroom and Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g button mushrooms (very finely chopped); 2 pcs onions (finely diced); 350 ml vegetable stock; 1 tbsp soy sauce; 1 tsp thyme; 0.5 tsp pepper; 1 tbsp cornflour (use sparingly); 20 g milk powder (per portion)

Low-fat mushroom sauce without cream; milk powder is added only on the trail.

Sauce
Easy
4 servings
vegetarian

Drying temperature

58 °C

Drying time

8–12 h

Dry weight

70 g/serv.

Rehydration water

300 ml/serv.

Soak time

15 min

Calories

180 kcal/serv.

Which dehydrator? Find one for 58 °C with a timer →

Ingredients

Sauce

500 gbutton mushrooms · very finely chopped
2 pcsonions · finely diced
350 mlvegetable stock
1 tbspsoy sauce
1 tspthyme
0.5 tsppepper
1 tbspcornflour · use sparingly (optional)

For the trail

20 gmilk powder · per portion

Method

At home

Dry-fry the mushrooms and onions in a non-stick pan. · 12 min
Add the stock and spices and reduce until very thick. · 18 min

Dehydrate

Spread out 3–4 mm thin and dehydrate fully at 58 °C. · 600 min

On the trail

Pour over boiling water and leave to swell for 15 minutes. · 15 min
Stir in the milk powder and let it stand briefly. · 2 min

At home: Slice the mushrooms very finely; use no cream and as little fat as possible.

On the trail: Stir in the milk powder only after swelling.

Storage: Store dry and airtight; portion the milk powder separately.

Side: Instant mashed potato or small pasta

For 4 servings, only 280 g go into your pack.

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