I want to share my favorite recipe for mushroom jerky with you. You can find these mushrooms in Asian markets or a local farmers market or find out if they grow near you. They can be found in the early fall, and are found at the base of large white oak trees. If you get your hands on one, I hope you will love this recipe.
This recipe has been a BIG hit amongst my family and friends.
Weighing 10 lbs before prep
Rapidly boil 1 gallon of water in a large pot
Once boiling add 5 lbs of cleaned and prepared maitake mushrooms
Boil mushrooms for 10 mins (save the boiled water for broth)
Put both bags in the fridge to marinate for 24 hours
Place on dehydrator trays with adequate space between each piece
Dehydrate for 10-18hrs at 95°f
(Be sure to check on them after the 10-hour mark or so)
They should be a little soft still when you pull them out because when they cool they will harden up a little bit.
Different sized batches or different sized pieces of hen of the wood (maitake) may take different drying times.
(This is a great reasonably priced dehydrator if you don’t own one Click here)
(it takes TWO batches of this recipe to marinade the 5 lbs of maitake)
Use 2-gallon size bags with half of the boiled maitake in each bag
In each of the gallon bags add:
1/2 cup low sodium soy sauce
1/4 cup Braggs Amino Acid
1 tablespoon Sriracha *useless if you don’t want blazin’
1 tablespoon minced garlic in olive oil
1 teaspoon onion powder
1 tsp red pepper flakes
3 teaspoons black pepper
1/4 cup golden molasses
1/3 cup turbinado
If you don’t want to weigh your mushrooms,
two-gallon size bags filled will work.
Reduce the boiled mushroom water, save and freeze for an amazing soup broth!