Put dry ingredients in separate zip-top bags. Place olive oil in a spillproof container.
Rehydrate mushrooms and bell pepper by soaking them with boiling water, covering, and letting sit for five to 10 minutes. Heat oil in a pot, and sauté mushrooms and garlic until tender. Then add bell pepper and also cook until tender. Mix in salt, pepper, and bay leaf; simmer. Add white wine, tear in rosemary and sweet basil, and simmer about six minutes. Mix in potato flour to thicken, then add trout; heat it for about two minutes. For a one-pot meal, put sauce in a covered dinner bowl (wrapped in a coat or hat for insulation), then wipe pot with a paper towel. Boil four cups water, remove from heat, and add noodles; let stand eight to 10 minutes, stirring occasionally. Drain noodles, stir in sauce, and serve.
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