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Home > posts > 2015 > 01 > Miso Mushroom Jerky
Miso Mushroom Jerky Monday, January 05, 2015, 07:35 AM
I tried to make mushroom jerky. It was strange. I took about 10 large portabella caps, removed the stems and gills and made a marinade. The marinade was essentially exactly that ofMiso-Marinated Portobello Carpaccio(recipe) but with the following changes
One lemon and zest
extra Tbsp of soy (1/4 cup instead of 3 Tbsp)
Turbinado sugar instead of brown.
I sliced the caps and marinated them overight. I then dried them on 135-145 until dry (~7 hours). They are strange to say the least. Not bad but weirdly chewy and rubbery.
I like the general idea and I will keep experimenting. Maybe ground up mushroom would work better.
Original WP Post ID: 9431
Original WP Pub Date: 2015-01-05_073555