Miso Mushroom Jerky

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

Miso Mushroom Jerky

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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

Recipe tripled
no oil
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.

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Original WP Post ID: 9431

Original WP Pub Date: 2015-01-05_073555