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Horseradish Mushroom Jerky
Ingredients
- 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
Method
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.