This isn’t your parent’s camping food. It’s far from it in fact. Good To-Go takes dehydrated food to a whole other level. A level that will have you considering buying some just to have around the house to eat. Yes, Good To-Go is that good!
The Herbed Mushroom Risotto is my go to pick most of the time. This is a dinner, lunch, or even breakfast type of meal. Yes, I ate it for breakfast on top of Cadillac Mountain in Acadia National Park. Another time I carried it up Mad River Glen for dinner. I also have upcoming plans to pair it with grilled chicken for some car camping.
So why is it so good? Let’s start with the ingredients. I can read every single one of them. I understand what they are without having to be a food scientist: Arborio rice, Cremini mushrooms, onion, white wine, extra virgin olive oil, nutritional yeast, garlic, sweet rice flour, walnuts, basil, kosher salt, thyme, and black pepper. No scary, strange words in there. No preservatives, no additives. REAL food. Bonus points, the Herbed Mushroom Risotto is vegan and gluten free.
Now, what if I told you that Jennifer, the Good To-Go chef, won the Mushroom Battle on the first season of Iron Chef America? If she can win in Iron Chef she certainly knows how to cook. When we passed around samples of the Herbed Mushroom Risotto and Pad Thai at our Old Saybrook Grand Opening people were asking what restaurant it came from. The look of shock that I got when I said it was from the basement, in our camping section, was priceless. Do yourself a favor next time you need backpacking food and get Good To-Go.
How to cook: Add the appropriate amount of boiling water and let sit for 20 minutes to rehydrate. In multiple cases, I put the water in, resealed the pouch, put it in my bag and continued hiking before stopping to eat.
For the record, I also really enjoy the Classic Marinara with Penne which is also vegetarian and gluten free.