Ingredients:
16 oz Pheasant Back Mushrooms
2 Tbsp extra virgin olive oil or oil of your choice
1/2 cup low-sodium tamari or soy sauce
1/4 cup maple syrup
1 Tbsp liquid smoke
1 tsp smoked paprika
1 tsp garlic powder
2 Tbsp chili garlic sauce (optional) or 1/2 tsp cayenne
Instructions:
Shave the pores from the underside of your pheasant back mushrooms. Remove any of the very hard parts of the mushroom. Add mushrooms to a large pot of salted water and bring to boil. Reduce heat and simmer for about 15 minutes. Remove from heat and let cool. Meanwhile prepare marinade.
Combine all remaining ingredients in a seal-able container.
Once mushrooms are cool, drain well and press out excess water. Slice into jerky sized slices. I found that these mushrooms did not shrink down as much as I am used to say Hen of the Woods shrinking but they will shrink a bit. Place mushrooms in the marinade and coat well. Let sit in the fridge overnight.
Remove mushrooms and place on dehydrator sheets and dehydrate at 115 to 120 degrees F. for 8 to 12 hours depending on how chewy or dry you want your jerky. Alternatively, you could place on parchment lined baking sheets and bake in the oven on the lowest setting for a few hours checking often until it is the desired consistency.
Enjoy!!!