KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2015 > 01 > 20150105_073555_miso-mushroom-jerky.html

Miso Mushroom Jerky

/posts/2015/01/20150105_073555_miso-mushroom-jerky.html


You are viewing revision 879531c4 from 2019-10-01 17:41:45 -0600. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=879531c4 to a URL. See the help page for more information.


IMG_1932.JPG

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[@rev](recipe[@rev]) but with the following changes

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.

IMG_1918.JPG

Original Wordpress ID and Date: 9431, 2015-01-05_073555