4 Serves
350 Mins
5 g
6 g
1 g
Clean the portobello mushrooms using a brush or paper towel, then slice them into uniform 1/2-inch strips.
Ingredients, vitamins, and health benefits
Portobello Mushrooms
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KenyanVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
561 mg / 4,700 mgSodium
836 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Combine the marinade ingredients in a large bowl, then transfer to a ziploc bag along with the sliced mushrooms, massaging the bag to ensure even coating.
Marinate the mushrooms in the refrigerator for at least 4 hours, turning the bag occasionally to distribute the liquid.
Remove the mushrooms from the marinade, allowing excess liquid to drip off, and arrange them in a single layer on the dehydrator racks without overlapping.
Dehydrate the mushrooms at 49°C for 3.5 to 5.5 hours, checking every 30 minutes until they reach a chewy, slightly crispy texture.
Soy Sauce
Liquid Smoke
Vitamin D
0 µg / 20 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
561 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
0 g