Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 473 kcal | 134 kcal |
| Protein | 19.9 g | 5.6 g |
| Fat | 36 g | 10.2 g |
| saturated | 3 g | 0.9 g |
| Carbohydrate | 17.3 g | 4.9 g |
| sugars | 8.2 g | 2.3 g |
| Fibre | 10 g | 2.8 g |
| Sodium | 1191 mg | 338 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 960 g shiitake mushrooms (about 48 medium)
- 4 1/4 cups almonds
- 4 1/4 cups mixed pepita and sunflower seeds
- 1 cup tamari
- 1/2 cup unseasoned rice vinegar
- 1/4 cup maple syrup (optional)
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons smoked paprika
- 2 teaspoons red pepper flakes
- 2 teaspoons 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 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.
