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Patty’s Italian Portabellas

dried mushrooms in a white bowl

 

Patty's Italian Portabellas

Course Side Dish

  • 54 oz portabella mushrooms
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 tsp salt
  • 1 garlic bulb

  1. Blend all ingredients except mushrooms, then pour mixture into a bowl with mushrooms that have been rinsed, cleaned, and chopped.

  2. Marinate for 1-2 hours.

  3. Strain. Place mushrooms onto non-stick-sheet covered dehydrator trays and dehydrate at 105 for 18 hours or until crispy.

  4. Use as topping for lasagna or in other Italian dishes.

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2 thoughts on “Patty’s Italian Portabellas”

Leave a Comment
  1. Marjorie Metcalfe says:

    CAN YOU DO THIS WITHOUT A DEHYDRATOR

    1. Rose Butler GSG says:

      Hi, the purpose of the dehydrator is that it keeps the food "raw." You may be able to make the recipe using a low setting in the oven but we have not tried it that way so no guarantees it will work. Plus, the oven will most likely be much hotter on the lowest setting so you will want to watch the mushroom mix very carefully. Hope this helps.

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