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Mushroom Vegan Jerky
This classy maitake vegan mushroom jerky has such a fresh taste to it. The crisp white wine with the leeks and that mild hint of curry just works. The exotic flavors will dance in your mouth.
Course Snack
Cuisine American
Type Vegan Jerky
Flavor Savory
Prep Time 1 hour hour
Cook Time 6 hours hours
Servings 4
Calories 70 kcal
Marinade 2 tablespoon Leeks chopped ⅔ Cup White Wine Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Pinot Blanc 2 tablespoon Tamari 1 teaspoon Curry Powder yellow 1 tablespoon Maple Syrup ½ teaspoon Pink Sea Salt
Combine all of the marinade ingredients in a blender and blend well. Transfer to a ziplock bag. Wash mushrooms with cloth and slice in ¼" uniform pieces
Add mushrooms to ziplock bag and let sit in fridge for 6 to 12 hours
Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade
Place mushrooms on dehydrator tray where they are not touching one another and dry at 120F for 6-8 hours The jerky is finished when it's crispy.
Clean mushrooms with washcloth to get dirt off
Slice in uniform pieces so it dries easily and finished at the same time
Use a blender to get the most flavor out of the leeks
Serving: 40 g | Calories: 70 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 800 mg | Potassium: 252 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 123 IU | Vitamin C: 2 mg | Calcium: 13 mg | Iron: 1 mg