Wash mushrooms, remove the stems, and scrape off the gills.

Trim the mushroom stems - if desired - and cut caps and stems into ¼" slices (or a little thicker). Place in a large ziplock baggie.

In a medium bowl, whisk together the marinade ingredients.

Pour marinade into the bag of mushroom slices, seal, and gently shake to coat all of the pieces.

Squeeze out any excess air, seal, and chill for at least 1 hour.

Strain the mushrooms well, but don’t blot them. You want excess moisture gone, as much as possible - but you don’t want to wipe away any flavour!

Place your marinated mushroom slices on your dehydrator trays, leaving plenty of space between each for air to flow.

Dehydrate, following your dehydrator’s manufacturer instructions.

We did 6.5 hours at 145 F, but your time may vary based on the thickness of your mushrooms, and your particular dehydrator.

You’re looking for the mushrooms be dry, but still kind of flexible. They will dry/toughen up a bit more as they cool.

Drying longer will result in brittle jerky - it’ll all depend on your personal tastes, play around with it to see what you like, and what works for you.

Let your mushroom jerky fully cool to room temperature.

Once completely cool, transfer to an airtight container. We like to keep ours in a large Ziplock baggie in the fridge.

It will be good for at least two weeks, but we’ve never had a leftovers beyond that point, to test longevity!