Dehydrating veggies has become my new favorite way to prepare them! You keep all the nutrients because they're not being cooked at high temperatures. Plus these are loaded with flavor. The mushrooms taste just like sautéed ones except better! I used this batch on zucchini noodles with cashew feta cheese. They can go with any Italian dish or salad. Just make sure to prep ahead of time!
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- Marinate Mushrooms
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- Place on Dehydrator Tray
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- Make sure to spread single layer
DEHYDRATED ITALIAN MUSHROOMS
Please use all organic ingredients when possible
Servings 2
Ingredients
- 8 oz Mushrooms
- 2-3 Tbsp Balsamic Vinaigrette
- Few shakes of Rosemary
- Few shakes of Oregano
- Few shakes of Basil
- Dash of olive oil
Instructions
- Cut mushroom into bite size pieces
- Toss them in a bowl with the rest of the ingredients - make sure to coat them all
- Spread mushrooms on dehydrator sheet in a single layer
- Set temperature to 140 and dehydrate for 1 hour
- To get more of a crispy mushroom - turn down heat to 115 after the first hour on 140 and dehydrate until desired consistency (could take up to 12 hours)
