Portobello mushrooms, also called portabella, offer a rich flavor profile and meaty texture. For this reason, people regularly use them as meat substitutes. They are less spongy than button mushrooms and easily take on a variety of flavors. You can grill, stuff, broil, bake, or saute portobellos, but this recipe showcases how delicious they can be after dehydrating them.
Portobellos are naturally rich in riboflavin (vitamin B2), which is essential for energy production. It assists the body with breaking down carbohydrates into sugar for fuel. Portobellos are also high in selenium, a mineral that helps support healthy immune function, fertility, and cognition. It also plays a key role in maintaining thyroid hormone metabolism and DNA synthesis, in addition to protecting the body from infection and oxidative stress.
The key to making this mushroom jerky is just to let it take the time it needs in the dehydrator. It will most likely take about 10-12 hours, which is why it can be convenient to dehydrate overnight. Before you place the thinly sliced portobello in the dehydrator, make sure that all of the slices are liberally coated in the marinade. There are many seasonings and flavors that give this mushroom jerky depth of flavor, making it a tasty snack for anyone on a raw vegan diet. Try it out and let us know how you like it in the comments below.
- Prep Time:30m
- Cook Time:10h
- Total Time:10h 30m
- 3/4 lb portobello mushrooms, thinly sliced
- 3 1/2 tbsp. avocado oil
- 3 1/2 tbsp. coconut aminos
- 1 tsp. sea salt
- 2 tbsp. raw agave nectar
- 1 tsp. smoked paprika
- 1 tsp. coriander
- 1 tsp. dried thyme
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cayenne
- Add the portobello mushroom slices to a large resealable plastic bag.
- In a small bowl, whisk together the remaining ingredients until thoroughly combined.
- Pour this marinade into the bag with the mushrooms, seal the bag, and mix well to ensure the mushroom slices are coated. Allow this to sit in the fridge for about 30 minutes.
- Remove from the fridge and scatter the mushroom slices on one or two dehydrator trays, making sure they aren\'t too crowded on each tray.
- Place the mushroom slices in the dehydrator at 115º F for 10-12 hours. About halfway through the dehydrating time, remove the mushrooms, flip, and then insert back for the remaining time. This is not necessary, but it will help with even crispiness.
- Remove from the dehydrator and enjoy. Store in an airtight container at room temperature and consume within a week.