This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemary
5 pound Musrooms, Large Cap, cheap, break off stems so caps will lay flat
¾ cup water, Blessed
2 tablespoon Olive Oil, Cold Pressed, Unfiltered
2 tablespoon Lemon Juice, from 1/2 to 1 lemon
3 Dates, remove stone
½ tablespoon sage, dried
½ tablespoon rosemary, dried
½ tablespoon thyme, dried
½ tablespoon Salt, Sea or Rock
1 teaspoon black pepper, ground
TIP: This is the steak or beef version, for chicken use 1/2 of the black pepper or none at all.
I normally use mushrooms with caps that are about 2” wide. Break off the stems and crush the stems a little so they split. The stems have a string texture which will really fool you into thinking it’s meat. Break the caps into quarters. Not too small. Use your hands.
Put all mushroom pieces in dehydrator and run until they are completely dry. They will be as light as paper. 24 hours or more. They take up 3 trays in my excalibur when I begin and less than 1 tray at the end.
Put all the dried spices into your grinder and make a nice powder. Blend this powder with the water, oil, lemon juice and dates until totally liquid. This will be your marinade.
In a large bowl, toss the dried mushroom pieces in the marinade until they are completely covered with it. Let stand and toss again once an hour until no liquid left in bowl. (maybe 3 times)
Resist the urge to dig in, let them stand for another hour or two. You can keep tossing them every so often if you want to play. They will turn dark brown and become pretty dry. Cut larger pieces into strips. Then they are done.
They will last for days, even a week, if you don’t eat them. This is why I make so much at a time. They are great in salads, sandwiches, pastas, or on pizzas etc.