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Horseradish Mushroom Jerky


  • 453g portobello mushrooms
  • 2 tbsp apple cider vinegar
  • 3 tbsp coconut aminos (or soy sauce)
  • 4 tsp prepared horseradish
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder


Cut the mushrooms into strips about 1/2" wide. Mix together well with the rest of the ingredients and add to a 4L sealable food bag or other sealable container with the mushrooms.

Leave to marinate overnight until mushrooms are saturated.

Lay out on open racks in your dehydrator for 5-6 hours until dry through and chewy.

Store in an airtight container, makes 4 servings.