Beckah’s Blazin’ Maitake Mushroom JerkyI want to share my favorite recipe for mushroom jerky with you. You can find these mushrooms in Asian markets, a local farmers market or find them out in the woods if they grow near you. They can be found in the early fall, and are usually 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 to the boiling water Boil mushrooms for 5 mins Place blanched mushroom on dehydrator tray, dehydrate at 90°F for 1 hour to remove some moisture, this will allow the mushroom to soak up all the wonderful marinade flavors. Pour your marinade into a gallon size ziplock bag, I make mine right in the bag for convenience. Put the slightly dehydrated mushrooms into the marinade bag and place in the fridge to marinate for 8 or more hours. Remove mushrooms from bags to dehydrate into jerky. You can freeze any leftover marinade for a future batch. Place marinated mushrooms on dehydrator trays with adequate space between each piece. Dehydrate marinated maitake for 8 or more hours at 115°F (Be sure to check on them after the 5-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.
(it takes TWO batches of this recipe to marinade 10 lbs of maitake) Use 2-gallon size freezer bags.
In each of the gallon bags add:
1/4 cup low sodium soy sauce 1/2 cup Braggs Amino Acid 2 tablespoons rice vinegar 1 tablespoon Sriracha sauce 1 tablespoon minced garlic 1 teaspoon onion powder 1 tsp red pepper flakes 3 teaspoons black pepper 1/4 cup golden molasses 1/3 cup turbinado