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Italian Porcini Mushroom Jerky
This jerky has a bright, fresh taste bite to it. The oregano shines through and tastes like mushroom pizza without the carbs.
Course Snack
Cuisine American
Type Vegan Jerky
Flavor Savory
Prep Time 1 hour hour
Cook Time 6 hours hours
Servings 4
Calories 27kcal
Marinade
- ⅔ Cup Vegetable Broth
- 1 tablespoon lemon juice
- ½ teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
- 1 tablespoon white vinegar
Combine all the marinade ingredients. Transfer to a ziplock bag.
Place dried mushrooms in ziplock bag with marinade Let sit in fridge for 6 to 24 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 125F for 4-6 hours The jerky is finished when it's crispy.
Cook's Tips:
- Store leftovers in an airtight container and leave it in a dark and cold place.
Serving: 40g | Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg