Zubereitung

1. 1

   Clean portobello caps with a paper towel or brush and slice into about 1/2” pieces. 

2. 2

   Mix all the ingredients and pour into a ziploc bag.

3. 3

   Add the sliced mushrooms and squeeze out as much air as possible before closing the bag. 

4. 4

   After adding the mushrooms, carefully massage them so they all get evenly coated with the marinade.

5. 5

   Marinate for at least 4 hours, up to overnight. Turn the bag a couple of times to ensure that the marinade reaches every part of every slice.

6. 6

   Once you’ve set up your food dehydrator, remove the mushroom slices from the bag, let any excessive marinade drip off, and place the slices on the drying rack in a single layer. Make sure they don’t touch. Turn on the dehydrator to 120°F.

7. 7

   After about two hours, check to see how quickly your mushrooms are drying. The last batch I made took about 3.5 hours in the food dehydrator. They got just slightly crispy on the outside, while staying nice and chewy on the inside. Check every 30 minutes or so to achieve your desired dryness.

8. 8

   Store in an airtight container in the fridge for up to 7 days.