Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
view
Serves
Prep time
20 hours
Dehydrating time
8 hours
Ingredients
- 8oz shiitake mushrooms
- 1 cup almonds
- 1 cup mixed pepita and sunflower seeds
- 1/4 cup tamari
- 2 tbsp. unseasoned rice vinegar
- 1 tbsp. maple syrup (optional)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
Ingredients
macros
- 8oz shiitake mushrooms
- 1 cup almonds
- 1 cup mixed pepita and sunflower seeds
- 1/4 cup tamari
- 2 tbsp. unseasoned rice vinegar
- 1 tbsp. maple syrup (optional)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
Instructions
- Place the almonds and pepita seeds in a bowl, and cover with water, allowing to soak overnight. Drain off excess water.
- Brush the mushrooms caps of any large dirt or debris, then wipe them clean with a damp cloth or paper towel. Remove and reserve the stems. Tear the mushrooms caps in large, equally-sized pieces, leaving any smaller caps whole
- Whisk the tamari, rice vinegar, maple syrup and spices together in a large mixing bowl. Add the almond seed mix, mushroom caps and stems to the bowl, then gently toss until everything is well coated in the marinade. Cover the bowl and refrigerate for at least 8 hours.
- Line a mesh dehydrator tray with the non-stick mesh mats. Drain the mushroom pieces of any excess marinade, then place them on a dehydrator tray in an even layer.
- Transfer the dehydrator tray to the dehydrator that's set to 130°F (55°C) and dehydrate for 8 hours until the mushroom's have a firm, but pliable texture
- Enjoy immediately, or store in an airtight container in the refrigerator for up to a week.
