As far as snacks go, this was so time consuming with little reward (remember the zucchini chips?) that it makes me almost want to buy a food dehydrator. I doubt I'll ever use fresh mushrooms this way again. It's no wonder all the mushroom jerky recipes call for those large portobello mushrooms. The mushroom slices shrink by more than half, which is why you'd want to use the largest mushrooms as possible. I, however, did not have portobello mushrooms and used fresh shitake mushrooms instead. Recipe ratio comes from Food52.
Ingredients
2 tbsp low sodium tamari soy sauce
3 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp ground chili powder
x large or medium portobello mushrooms
Directions
Slice mushrooms to 1/4" thickness. Add to marinade. Refrigerate for 8 hours or overnight.
Preheat oven to 250 F and line two baking sheets with parchment paper. Arrange mushroom slices on the sheets.
Bake for 1.5 to 2 hours, or until the pieces have shrunken and are dried out. You could flip the slices at the midway time mark, but I didn't bother.
Certainly flavorful and I ate half before I stored the rest in the fridge.
As a snack food, this is a waste of time for so few calories.
I added the remainder of the finished batch to a soup and it was delicious.
Restaurant Style Salsa
Ever since finding this recipe ratio on the internet, it has been my go-to quick salsa for chips, nachos, tacos, and potlucks. It is so easy to prepare (with a food processor) that I have canned fewer jars of salsa this year; only a half batch of hatch chile salsa. But, this recipe doesn't require hatch chiles at all. I usually use one bunch of cilantro, leafy green parts only; and this is significantly more volume than the half cup the recipe calls for. If you want the cilantro to be finer, roughly chop with a knife before adding to the food processor.
Ingredients
Two 14.5 oz cans of roasted diced tomatoes w/ green chiles
1-2 garlic cloves, minced
2 green jalapenos, halved and seeds removed
1/4 tsp organic granulated sugar
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 c fresh cilantro, finely chopped
1/2 lime, juiced
Directions
Pulse together in a the bowl of a food processor with the sharp/serrated blade: all the ingredients.
Refrigerate for an hour before serving to let the flavors mingle together.
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| TheFoodening Blog - Restaurant Style Salsa |
Two 14.5 oz cans of roasted diced tomatoes w/ green chiles
1-2 garlic cloves, minced
2 green jalapenos, halved and seeds removed
1/4 tsp organic granulated sugar
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 c fresh cilantro, finely chopped
1/2 lime, juiced
Directions
Pulse together in a the bowl of a food processor with the sharp/serrated blade: all the ingredients.
Refrigerate for an hour before serving to let the flavors mingle together.
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