Smoky Mushroom Jerky
PREP TIME: 10 MINS
COOK TIME: 3.5 HOURS
TOTAL TIME: 3.5 HOURS
YIELDS: 2-3 SERVINGS
NUTRITIONAL INFO
CALORIES:
FAT:
PROTEIN:
CARBS:
INGREDIENTS
4 large portobello mushroom cap thinly sliced
¼ cup low sodium soy sauce
¼ cup seasoned rice vinegar
¼ cup water
3 tsp maple syrup
¼ tsp liquid smoke
¼ tsp garlic powder
¼ tsp onion powder
INSTRUCTIONS
1). Thinly slice the mushrooms and place in a container or bag.
2). Mix the rest of the ingredients for the marinade and poor over the mushrooms.
3). Marinate the mushrooms overnight.
4). The next morning, Preheat the oven to 200.
5). Drain the mushrooms and spread out on a parchment lined baking sheet and place in the oven.
6). Allow them to dehydrate for 3.5 hours or until they have a jerky like texture. The ticker you slice them, the longer it will take for them to dehydrate.
7). Allow to cool and store in a container in the fridge for up to a week.
omg make a BLT with these!!!!
These are insanely delicious! OMG! Who would have thought mushroom jerky! My husband who does not eat a wfpb diet was even impressed and loved it!
Wow these are so Good!!!!!!!!!!!!!!!!!!!!!!!!!!
awesome pancake
I just made your jerky and I can honestly say it is delicious. I love that it it’s not salty like regular jerky but the taste is spot on. I can not wait for my carnivore daughter to try it, I want to see what her thoughts are on it. Thank you again for another great recipe. I will be making your lasagna recipe for Mother’s Day.