Mushroom Vegetarian Plantong
Ingredients
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 2 Tablespoons Brown Sugar
- 1 ½ Tablespoons Cracked Ground Coriander
- 1 Tablespoon Dried Ground Chilli Optional
- 1 Teaspoon Red Pepper Flakes Optional
- 1 Pound Oyster Mushrooms
- ¼ Cup Malt Vinegar
- 2 Tablespoons Worcestershire Sauce
- ¼ Cup Olive Oil
- ¼ Teaspoon Ground Clove
- ½ Teaspoon Allspice
- 1 Teaspoon Chili Powder Optional
- 1 Teaspoon Liquid Smoke optional
Instructions
- All ingredients ready? Let's begin!
- Combine the kosher salt, black pepper, brown sugar, and coriander. If using chili, combine the dried chili and the red pepper flakes with your salt as well.
- Slice the mushrooms into flat strips. The exact size and shape aren't too important but ensure that they're each at least 1/2-inch thick.
- Place the mushrooms onto paper towels and salt liberally with the premade salt mix. Ensure that you cover both sides.
- Allow the mushrooms to rest for 30 minutes while changing the towels once halfway through so that excess moisture can effectively be shed.
- Place the mushrooms into an airtight container or sealable packet where they can marinade.
- Combine the malt vinegar, Worcestershire sauce, olive oil, ground clove, allspice, and the leftover seasoning salt mixture. Add the chili powder and liquid smoke using any. Mix well.
- Pour over the mushrooms ensuring that they're all submerged. Toss to cover the mushrooms in the marinade.
- Cover and refrigerate for 24-hours.
- Remove the mushroom slices from the marinade and allow as much of the excess liquid to drip off as possible.
- Layout the mushroom slices onto your dehydrator trays and dehydrate for between 12 and 24 hours or until the texture desired is reached.
Nutrition
Calories: 83kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1470mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg