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.
