Immunity Sshrrrmm Jerky

I used the large flat brown mushys for this recipe, as it was easy to cut into strips and keep them fairly even for dehydrating. But of course you could use any mushroom you are partial too.

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Prep Time 4 minutes mins

Cook Time 4 hours hrs

Course dips and chutneys, Lunch, Snack

Servings 2

Equipment

• Dehydrator
• Bowl

Ingredients

  

1x2x3x

• 200gm Mushrooms of your choice
• ½ Tbsp Organic toasted sesame oil
• 1½ Tbsp Organic Tamari
• 2 Tbsp Organic Rice Vinegar
• ½ tsp Liquid Smoke
• ½ tsp 15 Immunity Mushroom Mix
• ¼ tsp Red pepper flakes

Instructions

 

• Clean the mushrooms cut into even strips or size as best as you can for even drying.
• In a bowl add all the ingredients listed. Place sshrmms in a flat container and pour the mixed marinade over the sshrrmms.
• let marinate 4-5 hours, stirring as much as you can the marinade over the sshrrmmms to absorb it all, optimally overnight if you can.
• Set dehydrating at minimum setting and depending on size and thickness, should be about dry in 3-5 hours. Cool off and you are ready to go.

Notes

Keyword Jerky, Mushroom Extract, snack time

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I used my Golden Beets out of my garden for this recipe, of course any beet would suit. Make it in minutes and nice flavours.

Golden Beet chutney

First attempt put a whole very 'hot' chili in and it was bit much for me. Second attempt, half the chili and was perfect! Lovely chutney for so many occasions.

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Prep Time 3 minutes mins

Cook Time 5 minutes mins

Course dips and chutneys

Cuisine Indian

Servings 4

Equipment

• Frypan or skillet
• Food Processor

Ingredients

  

1x2x3x

• 2 Medium Organic Beets - grated or chopped
• 1-2 Organic Chilies red or green depending on how hot your taste is.
• 1 tsp OrganicCurry leaves dries or 1 sprig fresh
• ½ tsp OrganicCumin Seeds
• 2-3 Slivers organic Ginger
• 2 tsp Organic peanuts or almonds
• Himalayan Salt
• 1 Tbsp Olive Oil
• Organic Lemon Juice or Organic Tamarind Paste

Instructions

 

• Heat pan or skillet with oil, when medium hot add nuts until golden brown, careful not to burn them. Add Curry leaves and chilis. Fry until curry leaves are crisp. Now scoop all aside to a plate to cool.
• Now for the beet, don't have the pan too hot for this. Add grated or chopped beetroot in the pan for 2-5 mintues until slightly tender.
• In food processor, add cool spcies and beetroot. whiz up until you get your desired texture. Or alternatively if you have finely chopped the beet you can just add in the spices and omit whizzing it up in the processer. Just depends on how you like it. Add lemon juice or tamarind paste and salt.
  
• Transfer to serving bowl or storage jar.

Notes

Keyword Beetroot, Chutney, condiment, relish, Vegan

Tried this recipe?Let us know how it was!