Mushroom Jerky

With a texture just as satisfying as its meaty counterpart’s, mushroom jerky makes a delightful vegan snack to take on a hike, picnic or just eat on the go. With June’s Dehydrate cook mode, you can create perfect jerky every time. It’s important to slice the mushrooms ¼” thick, and not much thicker, so they dry out evenly and have have a uniformly chewy texture. Coconut aminos are a sweet and salty (and gluten-free!) condiment similar to soy sauce that are turning up in grocery stores everywhere, but you could use Worcestershire sauce or additional soy sauce instead. If you’re gluten-free, use tamari instead of soy sauce.

Prep Time — 15 min
Cook Time — 4 hours
Servings — 4

Ingredients

  • 1 pound portobello mushrooms

  • 2 tablespoons soy sauce

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon coconut aminos

  • 1 tablespoon agave syrup

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon smoked paprika

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