Recipe Directions

1. I normally use mushrooms with caps that are about 2 inches wide. Break off the stems and crush the stems a little so they split. The stems have a string texture which will really fool you into thinking it’s meat.

2. Break the caps into quarters. Not too small. Use your hands.

3. Put all mushroom pieces in dehydrator and run until they are completely dry. They will be as light as paper. 24 hours or more. They take up 3 trays in my Excalibur when I begin and less than 1 tray at the end.

4. Put all the dried spices into your grinder and make a nice powder. Blend this powder with the water, oil, lemon juice, and dates until totally liquid. This will be your marinade.

5. In a large bowl, toss the dried mushroom pieces in the marinade until they are completely covered with it. Let stand and toss again once an hour until no liquid left in bowl (maybe 3 times).

6. Resist the urge to dig in, so let them stand for another hour or two. You can keep tossing them every so often if you want to play. They will turn dark brown and become pretty dry.

7. Cut larger pieces into strips.

Tip: This is the steak or beef version. For chicken, use 1/2 of the black pepper or none at all.

Chriscarlton's Thoughts

By chriscarlton

This will make a grilled meat type flavor and texture.

Very hearty and even chewy.

I worked on this for a year. Now it’s just right.

Goes well with my Sweet Tangy Southern Barbeque Sauce: mushroom, lemon, dates, sage, thyme, and rosemary.

They will last for days, even a week, if you don’t eat them. This is why I make so much at a time.

They are great in salads, sandwiches, pastas, pizzas, etc.

 

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Finally made these and Thank You!! They are fab. Its taking all my control not to scarf them all down right this moment. Dinner can't come soon enough. ;0)

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Made this with the BBQ sauce for the potluck - rolled spoonfuls of the "bbq beef" in romain lettuce for "rollups". Everyone just gobbled them up. I had some extra filling, so I set that out - and it disappeared too. This is a great dish to take to a potluck.

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This is SO awesome - beautiful! It was hard to keep my hands out of the bowl --- but it's 10:30 pm so I forced myself to put the "grilled steak" in the fridge. I put some sliced onions and red pepper in with it, and plan on having it with my salad tomorrow. I dehydrated an extra tray of mushrooms so I can make another batch straight away!

Thank you SO much for this recipe!!

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RaWsOmE is all I can say....I almost ate the whole batch in one sitting

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How much is 2 bags of mushrooms? Ounces? Pounds?

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These turned out great! Thanks 4 the creative recipe! My daughter loved them and thought they were "cool". heh heh :>) I think next time though i'll use less sage and maybe a little less of the other herbs. Thanks Chris!

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This looks really great. I am making it right now and am going to get my meat-eating boyfriend to try it. Thank you for sharing this with us!

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Ok! My mushrooms are finally dry! I put them out in the sun to dry since yesterday morning, and yes, they're very light! Ok, now im gonna go do the rest! Ill keep you posted... Heh heh :>)

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This is extremely creative thank you

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I made this as a "compromise food" for my family for dinner. I actually used mushrooms, peppers, and onion, then put it on hoagie rolls for my family, and raw bread for myself along with Sunflower Almond Seed Cheese (see cheese recipes) to make Philly Cheesesteaks. It was a hit!!! Thanks for the recipe Chris!

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Happy, happy, happy! Can't wait to try this one, too!

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