Mushroom Jerky

Ingredients

• •18 oz portobello caps
• •¼ cup soy sauce
• •¼ cup worcestershire sauce
• •1 tsp liquid smoke
• •1 tsp pepper
• •1 tsp onion powder
• •1 tsp garlic powder
• •½ tsp cayenne pepper
• •1 Tbsp paprika
• •1 Tbsp brown sugar
• •1 Tbsp pineapple juice

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Method

From maplewoodroad.com — read the original

1. 1Clean portobello caps with a paper towel or brush and slice into about 1/2” pieces.
2. 2Mix all the ingredients and pour into a ziploc bag.
3. 3Add the sliced mushrooms and squeeze out as much air as possible before closing the bag.
4. 4After adding the mushrooms, carefully massage them so they all get evenly coated with the marinade.
5. 5Marinate for at least 4 hours, up to overnight. Turn the bag a couple of times to ensure that the marinade reaches every part of every slice.
6. 6Once you’ve set up your food dehydrator, remove the mushroom slices from the bag, let any excessive marinade drip off, and place the slices on the drying rack in a single layer. Make sure they don’t touch. Turn on the dehydrator to 120°F.
7. 7After about two hours, check to see how quickly your mushrooms are drying. The last batch I made took about 3.5 hours in the food dehydrator. They got just slightly crispy on the outside, while staying nice and chewy on the inside. Check every 30 minutes or so to achieve your desired dryness.
8. 8Store in an airtight container in the fridge for up to 7 days.