Dinner Recipe: Mushroom and Bacon Oat-sotto

This dinner recipe is flavorful and filling, making it ideal for long days and late in a trip, when appetites are big. At home it would be best with the creamy and porridge-like consistency of risotto, but we use rolled oats because they cook much faster and provide a similar texture.

I want to thank Adam E for this recipe, who submitted it as part of a recipe contest.

Meal stats

  • Recommended serving weight: 5.7 oz
  • Total calories: 693
  • Caloric density: 121 cal/oz

Those wanting more calories or a higher caloric density should increase the quantity of its most calorically dense ingredients, notably the olive oil, Parmesan, and cashews.


Several of the ingredients, like oats, cashews, and Parmesan are found in most grocery stores, while others like dehydrated mushrooms, peas, and lemon powder are most easily found online. They add vital flavor however, so don’t skip them. To get the full experience of this meal, all ingredients are critical.

At-home preparation

When solo, I bag all of the  ingredients together save for the olive oil and Parmesan.

In a group, each member is given their own bag of oats, peas, bouillon, lemon, and thyme. The remaining ingredients are communally carried, and distributed in the field.

To carry the olive oil, I recommend a Nalgene bottle (4 to 32 oz), which has a reliably tight screw-lid.

Cooking instructions

For perfect consistency:

  1. Put in your pot: olive oil, bacon, mushrooms, and 8 oz of water.
  2. Bring to a boil.
  3. Add oats, peas, bullion, and lemon, and return to a simmer for 30 or 60 seconds.
  4. Remove from the heat and let sit for 5 to 10 minutes to allow peas to fully rehydrate.
  5. Add the cashews and Parmesan, and enjoy.

Have questions or an experience with this meal? Leave a comment.

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  1. No thanks on November 18, 2023 at 11:13 am

    I made this at home (don’t like to try things for the first time in the field) with what I had around. Swapped out pork floss for the mushrooms, beef bullion for the veggie, frozen peas for the dried. I forgot the bacon (I didn’t have any but I was planning on using bits) and the parm.

    I can totally see how this would be a great meal in the backcountry! Very filling and super tasty. The umami/thyme/bullion/red pepper is a fanstastic flavor. I like to use a half and half mix of instant oats and rolled oats for backcountry cooking so I get a nice mix of the “slop” while maintaining something resembling oats.

  2. Ben on November 21, 2023 at 11:52 am

    I ate this a bunch of times out last year after seeing it on the gram. It is, may Skurka forgive me for saying this, better than beans and rice. Highly recommended.

  3. Thomas on May 16, 2024 at 1:38 pm

    I never got the hate for (and the gas from) the chili, which this meal is replacing, but man this is so good!

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