Instructions: At home, place cheese, hazelnuts, tomatoes, basil, oregano, garlic granules and mushrooms in a large resealable plastic bag.

At camp, cook noodles according to package directions and drain. Toss with olive oil. Add dry ingredients and toss.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

Note: To dry your own shiitakes, thread the mushrooms through their middles and hang to dry in a warm, dry place.

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