Whether I am off road truck camping, backpacking, or relaxing at my trailer, meal time has always been special to me.
Making food when camping and backpacking is a totally different world than cooking at home. I pride myself on the recipes I’ve developed that take 20 mins, are low in sodium, high in both fibre and protein and also use fresh ingredients! But hey, sometimes you’ve trail ran, hiked or backpacked a lot of miles and these activities can create a craving for salt (and protein and fat and water, to name a few) But frig, activities aside, even if you just finished the work week and drove to a campground and are craving salt, who cares, if you want it go for it.
Because this recipe uses loads of fresh mushrooms (immune boosting), nutritional yeast (fibre, vitamin, mineral & protein rich) and real cheese (calcium), I can still enjoy it and reap the benefits of the nutritional value these ingredients hold.
WHAT YOU'LL NEED
- 1 bag of instant potatoes, I used Idahoan Baby Reds
- Instant gravy. I used Club House Poutine, because I'm classy.
- 1-2 garlic cloves, sliced
- Generous chunk of unsalted butter
- 2 sausages of your choice.
- A couple chunks of hard cheese, I use Grana Padano.
- Handful of sliced shiitake mushrooms
- 1 cup of sliced white, crimini or button mushrooms
- 2 tbsp of nutritional yeast
- Chili flakes
COOKING ON SITE (20 MINUTES)
- Slice your mushrooms, sausages, and garlic.
- Grate your cheese.
- Make your potatoes and gravy according to instructions.
- Add garlic and butter to a cold pan, turn heat on to medium and stir often.
- Once garlic is fragrant, add in your mushrooms and cook till carmelized.
- Add sausage in one layer, and once crispy on pan side, flip once. Feel free to use water or beer to deglaze.
- Once your potatoes are done, spoon into bowls, followed by the mushroom and sausage mixture.
- Top with gravy, cheese, nutritional yeast and chili flakes.