Ingredients
Directions
Use a damp paper towel to clean the mushrooms.
Slice the mushrooms thinly.
In a large bowl, combine the vinegar, tamari, maple syrup, paprika, mustard, liquid smoke, and pepper. Whisk thoroughly.
Add the mushrooms and stir to coat with the marinade.
Let sit in the refrigerator for at least 30 minutes or overnight.
Transfer the mushrooms to your dehydrator trays, evenly spaced. Heat dehydrator to 145 degrees and dry for 4–6 hours or until desired texture is reached.
Store in an airtight container at room temperature in a cool dark place.
Chef's Notes
Substitutions
Use any type of mushrooms you’d like.
Use brown mustard in place of dijon.
Prep Ahead
Marinate the mushrooms the day before you dehydrate them to optimize flavor.
Sugar-free
Use date paste in place of maple syrup.
How to enjoy
Add it to a charcuterie board!
Enjoy by itself as a snack!
Make a mushroom “BLT” or “TBLT” sandwich.
Layer it on avocado toast.
Add to grain bowls.
Crumble into salads.
Toss into stir-fries.
Traditional oven directions
Heat oven to 170 degrees F. Line a baking sheet with parchment paper. Evenly space the mushrooms on the sheet. Dehydrate for 4–6 hours, flipping halfway through.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Use a damp paper towel to clean the mushrooms.
Slice the mushrooms thinly.
In a large bowl, combine the vinegar, tamari, maple syrup, paprika, mustard, liquid smoke, and pepper. Whisk thoroughly.
Add the mushrooms and stir to coat with the marinade.
Let sit in the refrigerator for at least 30 minutes or overnight.
Transfer the mushrooms to your dehydrator trays, evenly spaced. Heat dehydrator to 145 degrees and dry for 4–6 hours or until desired texture is reached.
Store in an airtight container at room temperature in a cool dark place.