Ingredients
Scale
6 portobello mushroom caps, cut into 1/4” slices
1/4 c apple cider vinegar
1/4 c soy sauce, tamari or coconut aminos
2 T raw honey
1 tsp smoked paprika
1 tsp garlic powder
1/4 tsp fresh ginger, minced
1/4 tsp Yai’s Thai chili garlic hot sauce
1/4 tsp liquid smoke (optional)
Instructions
- Combine marinade ingredients in a glass mixing bowl and whisk to blend.
- Transfer sliced mushrooms to a large ziplock-style bag; pour in marinade, seal bag and shake to distribute until marinade is completely absorbed.
- Strain out any excess liquid using a colander or mesh strainer.
- Arrange mushroom slices on silicone dehydrator sheets or a jelly roll pan. Mushrooms should not be touching.
- Dehydrate (or convection) at 115F for about 6 hours, checking periodically for doneness. Finished jerky should be mostly dry with a slightly chewy texture. ♥
Notes
Store in an airtight container or resealable bags for up to a week. Refrigerate or freeze for longterm storage.
