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


  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


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