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Mushroom Jerky on the Nesco Snackmaster Pro
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Mushroom Jerky on the Nesco Snackmaster Pro

Course Appetizer
Prep Time 1 day
Cook Time 12 hours
Author Mike

Ingredients

  • 4 large portabella mushrooms
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons soy sauce
  • 4 tablespoons maple syrup the real stuff
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons chili powder
  • 1/2 teaspoons smoked paprika

Instructions

  • Slice the mushrooms into 1/2" thick slices.
  • Combine the remaining ingredients in a large resealable container.
  • Add the mushrooms and turn gently to coat.
  • Seal and place in the fridge for 10-12 hours, turning gently every few hours.
  • Fire up your Nesco Snackmaster Pro for 122 F. While you're waiting for the dehydrator to warm up remove the mushrooms from the marinade and place on a wire rack to drain.
  • Transfer the mushrooms to the dehydrator trays. Unless you've scaled the recipe up you won't need many trays, but keep in mind you always need to use at least 4 trays when drying.
  • Close the dehydrator and let run for 10 hours. I quadrupled the recipe and actually went 12 hours. You want the mushrooms to be pliable and chewy but not dried out.
  • Let cool just slightly before enjoying. I actually preferred the mushrooms warm, they seemed to have a more enjoyable texture.
  • Keep in an airtight container.