Maitake Jerky

Courses: Main Dishes, Snacks

Difficulty: Intermediate

Season: Fall, Test

Description

Here is a wonderful and healthy meatless alternative to beef jerky. It's super easy to make, and great for hiking treats or everyday snacks. Maitake mushrooms can be large and when you have more than you can eat fresh, this is a good alternative to just dehydrating them.

Ingredients

1 1/2 cups Orange Juice
1 cup Soy Sauce
1 teaspoons 1-2 Ginger Powder
3 tablespoons 3-5 Molasses
Maitake Mushrooms, fresh (thoroughly cleaned)

Instructions

1
Cut up the Maitake into slices about 1⁄4” thick – a little less for the solid core of the mushroom. Place in boiling water and simmer for about 10 minutes. Drain well.
2
In a blender, put all of the marinade ingredients and blend/puree for a few minutes. Then microwave the liquid for 3 minutes.
3
Place the Maitake into a pan with 2 bay leaves. Pour the marinade over and mix together.
4
Cover the pan and marinate overnight, or up to 24 hours. Shake the pan or stir several times while marinating.
5
Drain the Maitake very well, remove bay leaves, and put in a dehydrator (135-145 degrees) for about 10 hours. Smaller pieces will dry faster than slabs. Dehydrate until it looks and feels like jerky texture.
6
You can put the jerky in vacuum bags or into airtight mason jars. If there is a lot, refrigerate to keep fresh longer.

Note

You can substitute 1-2” piece of fresh ginger thinly sliced for ginger powder. If you like heat, add more ginger or a shot of Sriracha.

Read it online: https://dev202406.minnesotamycologicalsociety.org/recipes/maitake-jerky/