VEGGIE RECIPE

Mushroom Jerky Trail Mix

Ingredients

8 ounces shiitake mushrooms
1 cup almonds
1 cup mixed pepita and sunflower seeds
1/4 cup tamari
2 tablespoons unseasoned rice vinegar
1 tablespoon maple syrup optional
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper

Equipment

Dehydrator

HOW TO MAKE IT

1. Place the almonds and pepitas seeds in a bowl, and cover with water, allowing to soak overnight. Drain off excess water.

2. Brush the mushrooms clean of any large dirt or debris, then wipe them clean with a damp cloth or paper towel. Remove and reserve the stems. Tear the mushroom caps in large, equally-sized pieces, leaving any smaller caps whole.

3. Whisk the tamari, rice vinegar, maple syrup and spices together in a large mixing bowl. Add the almond seed mix, mushroom caps and stems to the bowl, then gently toss until everything is well coated in the marinade. Cover the bowl and refrigerate for at least 8 hours.

4. Line a mesh dehydrator tray with the non-stick mesh mats. Drain the mushroom mixture of any excess marinade, then place them on the dehydrator tray in an even layer.

5. Transfer the dehydrator tray baking sheet to the dehydrator dehydrate that's set to 130°Ff and dehydrate bake for 8 hours until the mushrooms have a firm, but pliable texture.

   Enjoy immediately, or store in an airtight container in the refrigerator for up to a week.

In partnership with Commercial Dehydrators.