Dehydrated Recipes

Mushroom Jerky Trail Mix | Commercial Dehydrators in collaboration with Sarah Glover

Whether you're hiking through the woods, spending time on the lake, or just getting out of the city, this Mushroom Jerky Trail Mix is your new go-to for a snack. We've combined mushrooms, nuts, seeds and some spices to create a crunchy trail mix that you'll love.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
Prep time icon
Prep time
20 hours
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 8oz shiitake mushrooms
  • 1 cup almonds
  • 1 cup mixed pepita and sunflower seeds
  • 1/4 cup tamari
  • 2 tbsp. unseasoned rice vinegar
  • 1 tbsp. maple syrup (optional)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
Ingredients
macros
  • 8oz shiitake mushrooms
  • 1 cup almonds
  • 1 cup mixed pepita and sunflower seeds
  • 1/4 cup tamari
  • 2 tbsp. unseasoned rice vinegar
  • 1 tbsp. maple syrup (optional)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
Instructions
  1. Place the almonds and pepita seeds in a bowl, and cover with water, allowing to soak overnight. Drain off excess water.
  2. 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
  3. 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.
  4. 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.
  5. Transfer the dehydrator tray to the dehydrator that's set to 130°F (55°C) and dehydrate for 8 hours until the mushroom's have a firm, but pliable texture
  6. Enjoy immediately, or store in an airtight container in the refrigerator for up to a week.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

40 x 40cm Mesh Non-Stick Dehydrator Mats

Each
$ 79.00 
main image
Accessories

40 x 40 cm Solid Non-Stick Dehydrator Mats

Each
$ 69.00 
main image
Accessories

40 x 40cm Stainless Steel Mesh Trays

Each
$ 164.00 
SALE 28% OFF
Most Popular
Main image
SALE 46% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
20 hours
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 8oz shiitake mushrooms
  • 1 cup almonds
  • 1 cup mixed pepita and sunflower seeds
  • 1/4 cup tamari
  • 2 tbsp. unseasoned rice vinegar
  • 1 tbsp. maple syrup (optional)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
Ingredients
macros
  • 8oz shiitake mushrooms
  • 1 cup almonds
  • 1 cup mixed pepita and sunflower seeds
  • 1/4 cup tamari
  • 2 tbsp. unseasoned rice vinegar
  • 1 tbsp. maple syrup (optional)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
Instructions
  1. Place the almonds and pepita seeds in a bowl, and cover with water, allowing to soak overnight. Drain off excess water.
  2. 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
  3. 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.
  4. 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.
  5. Transfer the dehydrator tray to the dehydrator that's set to 130°F (55°C) and dehydrate for 8 hours until the mushroom's have a firm, but pliable texture
  6. Enjoy immediately, or store in an airtight container in the refrigerator for up to a week.
more recipes
Vegetarian

Sriracha with Garlic Kale Chips | Commercial Dehydrators

These Sriracha-garlic Kale Chips taste amazing and have a beautiful spicy kick at the end.

Read more
Vegetarian

Raw Cheesy Thyme Crackers | Commercial Dehydrators

With all the flavor of a cheese cracker from nutritional yeast and the addition of fresh herbs, you will fall in love with these raw crackers. And unlike many other raw food recipes, these crackers have just 5 ingredients, which makes for easy preparation and quick clean-up.

Read more
Vegetarian

Powdered Scrambled Eggs | Commercial Dehydrators

Use this recipe to preserve those extra eggs longer. They are also perfect to take on your next camping/hiking trip so you can have a fresh batch of scrambled eggs to greet you every morning.

Read more
Vegetarian

Lemon Cookie | Commercial Dehydrators

These Lemon Cookies are delightfully chewy and bursting with lemon flavor. They'll be the hit of your next get together, or easy to take on the go for a snack!

Read more
Back to TopBack to Recipes Home

Author Details

Sarah Glover

Sarah is an inspiring nature chef. Her recipes celebrate beautiful, healthy, food cooked outdoors or for the outdoors. Recipes are accessible, adaptable and you’re encouraged to bring your own individual flair and sense of adventure to the kitchen. Heres what she has to say about it :- My latest craze is dehydrating. it can seem a bit daunting at first even though its anything but! Don't succumb to store bought (often unnatural and overpriced) ingredients for backpacking and road trips. Dehydrating is easier than you think and opens up a whole new world of meal and snack options.

https://www.instagram.com/missarahglover/