MAKES 280 G (10 OZ)
400 g (14 oz) Swiss brown mushrooms, or mushrooms of choice
125 ml (4 fl oz/½ cup) tamari
125 ml (4 fl oz/½ cup) extra virgin olive oil
Halve the mushrooms and combine with the tamari and olive oil in a medium bowl.
Spread out the coated mushrooms on a baking tray lined with baking paper and cover with another layer of baking paper. Weight the paper down to ensure the fan in the dehydrator doesn’t dislodge the paper. Place the tray in the dehydrator for 4 hours, remove the top layer of baking paper and dehydrate for a further 4 hours to caramelise the mushrooms.
Serve immediately or store in a sterilised glass jar in the refrigerator. These will keep for up to 4 days. When you’re ready to use the mushrooms, remove them from the jar and put them on a baking tray in the dehydrator for 10–20 minutes to warm slightly and remove the chill.
NOTE Robust mushrooms, such as Swiss brown, shiitake and oyster mushrooms, are best dehydrated for 8 hours to develop texture and flavour. If you prefer a softer texture, dehydrate the mushrooms for a shorter time. If you prefer your mushrooms earthier and more textural, keep them in the dehydrator for longer.