All Dried Up

Change the texture, flavor, and shelf life of produce with one kitchen tool.

By Edward Lee


Mushroom JerkyMushroom Jerky

  • 2 large portobello mushroom caps
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper

1. Using a small spoon, remove the black gills from the underside of the mushroom caps. Wipe the tops with a damp paper towel to remove any dirt. Slice the mushrooms 1 inch thick. Lay the slices on a plate or tray.

2. In a small bowl, mix the soy sauce, Worcestershire sauce, ginger, curry powder, and pepper. Brush the marinade over the mushroom slices. Flip them over and brush the other side. Arrange the slices on dehydrator trays, being careful not to overlap. Dry for 4 to 6 hours at 140°F. Do not overdry, or the jerky will become brittle. The mushrooms should still be pliable and chewy. Store in an airtight container.

Serves 2 as a snack