• 4 cups of shitake mushrooms
  • 1/4 cup of olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons of soy sauce
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of garlic powder
  • 2 tablespoons of onion powder
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon of cayenne pepper
  •  1/2 teaspoon of sea salt


  1. Wash the mushrooms and pat them dry with a paper towel.
  2. Slice the mushrooms into 1/4-inch thick strips.
  3. In a medium bowl, mix together the olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, oregano, thyme, black pepper, cayenne pepper and sea salt.  
  4. Place the mushroom strips in the bowl and mix until all of the mushrooms are coated with the spice mixture.
  5. Marinate mushrooms and sauce for a good number of hours or overnight.
  6. Preheat oven to 175 degrees Fahrenheit or set the temperature of the food dehydrator to 135 degrees Fahrenheit
  7. Place the mushrooms on top of parchment paper on a baking sheet or parchment paper on the trays of the food dehydrator in an even layer.
  8. If using an oven, cook the mushrooms for 1.5-2.5 hours, or until they are dry and chewy, almost crispy. If using a food dehydrator, cook the mushrooms for 2.5-5 hours.  Turn the mushrooms around approximately midway through the allotted cooking times.
  9. Once the mushrooms are cooked, let them cool before serving or placing them into containers.

Recommended Food Dehydrator: COSORI Food Dehydrator (50 Recipes) for Jerky, Vegetables Fruit, Meat, Dog Treats, Herbs, and Yogurt, Dryer Machine with Temperature Control, 6 Stainless Steel Trays, Rear-Mounted Fan,  available on

“A masterpiece. The Fantastic Fungi Community Cookbook is, by far, the best culinary guide to cooking and pairing mushrooms. . . . This book makes me so hungry, I want to eat it.”
—Paul Stamets, mycologist