Anyone else finding more excuses to leave the world behind and get lost in the peacefulness of the outdoors? The world was gone crazy, I say. I have to alternate between processing and just wanting to stare at puppies and babies all day.
I took yesterday for a break from the madness and spent some time in solitude (I seriously only saw two people on the trails all day. At Stevens Pass, even!). Thank you, God.
As another form of therapy, I spent a few hours (okay, more than a few) this weekend knocking out a bunch of recipes I have been meaning to put together for the blog for awhile now, one of them being this tasty little treat I saw someone talking about last year. Jerky from mushrooms???
#portobellomushrooms #coconutaminos #applecidervinegar #horseradish #seasalt #garlicpowder
Most jerky recipes call for three things: soy sauce, sugar and chili pepper. I needed come up with something that skipped all three. So….who loves horseradish?? Did you know horseradish is a root vegetable? Not that you want to take a big ‘ol bite or nothin’. This root provides a spicy kick for those of us who avoid nightshades or who love pungent flavor. Or might need their sinuses cleared out. Raise you hand if you’ve been there!
I don’t use it enough to buy it fresh but I do keep a jar in the fridge for when the inspiration hits me. Sometimes I just mix it together with homemade mayo for a zesty dip. It’s hard to find it prepared without soy or other unsavory ingredients.
Bubbies does an okay job but it is not Whole 30. Edit: I now use a version from Trader Joe’s which is sugar free or straight horseradish powder from my local co-op. At least the sugar shows up as a zero on the label. If you want to make your own, here’s a simple recipe to try. You could, also, use straight up wasabi powder like this one from Thrive Market.
I mixed the horseradish together with some apple cider vinegar (for tang) and coconut aminos (savory), along with sea salt and garlic powder. I saw most recipes online used an oil of some kind but I opted not to, thinking these would last longer that way. Not that they lasted much longer then the end of my snowshoe yesterday. If you want extra calories and aren’t worried about longevity, add two tablespoons of avocado oil to your marinade.
Toss the marinade into a gallon size Ziploc bag with a pound of sliced portobello mushrooms. Brown crimini mushrooms are the same thing and will work, too. They won’t make the long strips but usually cost cheaper (you can buy in bulk at Costco). These were on sale in the produce department of Fred Meyer pre-cut because they were set to “expire” soon, so I snagged four packages for super cheap.
I let them marinate overnight (about twenty hours). Let ’em soak up all that flavor!
When they are good and saturated, lay them out on open racks in your dehydrator. You will use the fruit/vegetable setting and let dry for about five-six hours.
Yes, they look like mustaches.
You want them to be dry through but not so dry they are hard and crunchy. I start checking at about four hours and every thirty minutes or so after that.
Store these in an airtight container, if you think they will last that long!
For more snack recipes like this, head over to my Day Hiking Paleo page. If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely. And if you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 75 tasty treats to take on your next outdoor adventure.
I’m off now to find a baby to hold…
Horseradish Mushroom Jerky
Prep Time
10 minutes
Total Time
15 minutes
Course: Snack
Cuisine: Autoimmune Protocol, Gluten Free, Nightshade Free, Nut free, Paleo, Soy free, Vegan
Servings: 4 servings
Ingredients
- 16 ounce portabella mushroom
- 2 tablespoons apple cider vinegar
- 3 tablespoons coconut aminos
- 4 teaspoon horseradish
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
Instructions
- Cut the mushrooms into strips about 1/2″ wide.
- Mix together well with the rest of the ingredients and add to a gallon size Ziploc bag or other sealable container with the mushrooms.
- Let marinate overnight until mushrooms are saturated.
- Lay out on open racks in your dehydrator for 5-6 hours on the fruit/vegetable setting until dry through and chewy.
- Store in an airtight container.
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