Mushroom Biltong Recipe

Have you made plans for the Easter weekend yet?

The long weekend is nearly here which means the family will be gathering for an Easter feast. For some a religious holiday, for other’s it’s just an occasion to spend more time with the extended family. However you decide to celebrate, there’s bound to be a lot of food and we’re here to help highlighting a few delicious meals that are perfect to snack on or something for in-between.

Mushroom Biltong

Suggested equipment: Ezidri Dehydrator


  • 8 Portobello mushrooms
  • 2 tablespoons tamari
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon smoked paprika


  1. Slice mushrooms (thick)
  2. Combine all ingredients
  3. Marinade mushrooms for 2 – 4 hours
  4. Place mushrooms on a dehydrator tray
  5. Dehydrate mushrooms for 6 – 8 hours
    (or until as dry as you prefer)
  6. Can be kept for up to 2 weeks

*Any mushroom can be used for this recipe



Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

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