OK, so I broke our Vegan September by adding (excellent, imported) Parmesan, but this was a tasty backpacking meal and still vegetarian. I’d use fresh mushrooms and spices for guests at home, but this is a tasty, filling meal on the trail.
This recipe is from Teresa Marrone’s The Backcountry Kitchen.
Mushroom spaghetti is not tomato spaghetti sauce with mushrooms. It is a mushroom sauce over pasta, in this case, spinach pasta.
For two people, I used six ounces of pasta, half the box. This is a pretty light meal, because the dried mushrooms are only an ounce. Add an ounce or so of parmesan and you are at nine ounces for two people. Because of the pasta box size (12 oz.), this is a slightly better meal scaled up to four people.
Because it is so light (about four ounces per person), it would be a great meal towards the end of a longer trek. Everyone is hungrier later in the the trek and this is a filling meal.
It does require two pots, one for the mushroom sauce and one for cooking the pasta. That is extra weight, but on a longer trip a second pot is handy, since you’ll be washing dishes every night. I hope you rinse them with boiling water, since I would hate for you to get the runs on the trail.
But back to the positive: tasty, light, and nutritious. Hint: if you are serving linguine, bring forks.
Tina was reading the first Longmire book, so I forgive her for reading during dinner. Also, that really is a kids cereal bowl with the alphabet all around. Lightweight and nearly indestructible, so a great choice for backpacking.