4 large portobello mushrooms, sliced into 1/2 inch
1/4 c Nama Shoyu
1/4 t black pepper
1/8 t red pepper
1 garlic clove, minced
1/8 t ground nutmeg
Place all ingredients in 1-gallon Ziploc bag. Shake the bag to combine. Marinate for two hours. Occasionally shake the bag to ensure the mushrooms stay coated evenly.
Remove mushrooms from the bag and spread on Teflex sheets. Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees.
1/4 c Nama Shoyu
1/4 t black pepper
1/8 t red pepper
1 garlic clove, minced
1/8 t ground nutmeg
Place all ingredients in 1-gallon Ziploc bag. Shake the bag to combine. Marinate for two hours. Occasionally shake the bag to ensure the mushrooms stay coated evenly.
Remove mushrooms from the bag and spread on Teflex sheets. Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees.
