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Mushroom Trayback Ragu - Dehydrated Backpacking Meal

Serves 8
Dehydrated weight: ~90–100g per serving (ragù only)
Rehydration time: ~10 minutes with boiling water
Nutrition per serving: ~380 kcal | 16g protein | 39g carbs | 12g fat
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Servings: 8
Calories: 380
Ingredients Method

Ingredients
  

For the ragù:
  • 3 carrots 250g, peeled
  • 2 onions 300g, peeled
  • 300 g mushrooms (chestnut, oyster, or whatever you can get) roughly chopped
  • 10 g dried porcini roughly blitzed or finely crumbled
  • 4 garlic cloves crushed
  • 3 –4 plum tomatoes 350g, roughly chopped (or use a tin of good quality chopped tomatoes - I like Mutti Polpa)
  • 45 ml 3 tbsp olive oil (reduced from the original 120ml)
  • 70 g white miso paste
  • 40 g harissa store-bought or home-made
  • 4 tbsp tomato paste
  • 90 ml soy sauce
  • 2 tsp cumin seeds crushed
  • 180 g dried green or brown lentils
  • 100 g pearl barley (or buckwheat, bulgar, quinoa or other grain of your choice)
  • 750 ml vegetable stock
  • 100 ml red wine or extra stock
  • 150 ml water
  • Salt and black pepper
To pack separately on the trail — per serving:
  • 2 tbsp 15g coconut milk powder optional but makes a richer sauce
  • greens like broccoli or kale not always practical to carry but fresh veg always adds something to dishes like this
  • parmesan cheese a worthwhile extra luxury if you can spare the weight

Method
 

At Home
  1. Preheat the oven to 190°C / 375°F.
  2. Working in batches, put the carrots, onions, oyster mushrooms, porcini, garlic, and tomatoes into a food processor and pulse until very finely chopped. (No food processor? Finely chop everything by hand.)
  3. Tip the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray. Add the olive oil, miso, harissa, tomato paste, soy sauce, and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned at the edges and bubbling.
  4. Reduce the oven to 180°C / 350°F.
  5. Add the lentils, grain, stock, red wine, 150ml water, ⅓ tsp salt, and a very generous grind of black pepper to the tray. Stir well, scraping up any crispy bits from the sides and bottom. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes.
  6. Taste and adjust seasoning. The ragù should be rich, deeply savoury, with a good kick from the harissa (for even more kick, add more harissa or chilli flakes). Leave to cool completely before dehydrating.
Dehydrating
  1. Spread the cooled ragù in thin, even layers across dehydrator trays lined with non-stick sheets or baking paper. Thinner layers dry faster and more evenly.
  2. Dehydrate at 63°C / 145°F for 8–12 hours, stirring or turning halfway through.
  3. The ragù is ready when completely dry and brittle — lentils should snap, the mixture should crumble freely. No soft or sticky patches.
  4. Cool fully before portioning.
  5. Divide into 8 portions (approximately 90–100g each) and seal in zip-top freezer bags or vacuum seal for longer storage. Add 2 tbsp coconut milk powder to each bag.
On the Trail
  1. Decant your dehydrated ragu into a stove-safe pot with a lid. If you're adding any fresh greens here, do this now.
  2. Add just enough water to cover (about 200-250ml) and bring to the boil. Turn off the heat, cover, and wait 10 minutes. (Alternatively simmer on a low heat for about 5 minutes.)
  3. Check the consistency and adjust with a little extra water if needed.
  4. Serve over instant mash, pre-dehydrated orecchiette, or straight from the bowl with your favourite garnishes.