Wild Mushroom Jerky

Over the past months my family and I have gained a new interest. we have joined a club, bought the books, and did the research. We have come to love hunting for wild edible mushrooms. Be warned though, please DO NOT pick any mushroom to eat. Mushrooms such as the destroying angel and death cap will most certainly kill you. Always use caution when foraging for wild mushrooms. In foraging for wild mushrooms we come across one that was perfect for making jerky. Now I am not a vegan but love making mushroom jerky, if you are vegan then its a great alternative. One mushroom I love to use is the `black staining polypore`. This mushroom dried the best for me, was like meat in its texture, and how it pulled apart. First let me tell you about the marinade I use (feel free to alter it to your liking).
1 c. sweet apple cider
1/2 c .soy sauce
1/2 c. Worchester sauce
2-4 cloves garlic, chopped or crushed
1/2 tsp. ground fennel
2 1/2 Tbsp. maple syrup
1 Tbsp. Sriracha sauce

Mix the marinade together well. The next step is having your wild mushroom cut to the right sizes for you and cleaning it to make sure to get rid of any dirt or insects. Now I prefer the `black staining polypore` as I said before, but you could also use one called `hen of the woods`. You will need to put the mushrooms in boiling water for around 10 minutes. After I boil them I soak my mushroom pieces in the marinade for 6 to 10 hours. Make sure the mushrooms are hot when you put them into the marinade. Once you have them in the marinade put them directly in the fridge. Once the mushrooms have marinated put them on your dehydrator trays to dry. My dehydrator is automatically set to a heat but if you have one that you set the temps set it to around 140F. Dehydrate for 6 to 12 hours. They should be pliable and leathery, not brittle. Different sizes will dry at different times to make sure check them often. Enjoy.

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