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!

: Marinate Mushrooms

: Place on Dehydrator Tray

: Make sure to spread single layer

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DEHYDRATED ITALIAN MUSHROOMS

Please use all organic ingredients when possible

Cuisine Italian

Prep Time 10

Cook Time 1

Total Time 11

Servings

Author Megan Lawson

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)