Recipe: Mushroom biltong

Suggested equipment: Ezidri Dehydrator

• 8 Portobello mushrooms
• 2 tablespoons tamari
• 1 teaspoon apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika

INSTRUCTIONS

1. Slice mushrooms (thick)
2. Combine all ingredients
3. Marinade mushrooms for 2 – 4 hours
4. Place mushrooms on a dehydrator tray
5. Dehydrate mushrooms for 6 – 8 hours
   (or until as dry as you prefer)
6. Can be kept for up to 2 weeks

*Any mushroom can be used for this recipe

This recipe was sponsored by SAMFA