Ischnoderma resinosum is not frequently picked but the flesh on young specimens is soft and meaty. In this recipe the mushroom is dried into jerky strips for enjoyment over the winter months.
1 lb Ischnoderma resinosum (resinous polypore) soft parts
½ cup Water
½ cup Soy Sauce
2 tbsp Worcestershire Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
½ tbsp Black Pepper
1 pinch Cayenne Pepper
1
Slice the Ischnoderma resinosum into strips and mix in the marinade for half an hour.
2
Place mushrooms and marinade in a saucepan and bring to the boil. Boil for 5 minutes then turn down to a simmer and simmer for 5 minutes.
3
Strain the mushroom from the marinade and place in a dehydrator at 120-130°F for 6-12 hours, until dried and leathery. The time will vary based on the thickness and sizes of the pieces, so check it often.
4
Store in an airtight jar or vacuum pack.
CategoryPickle or preserve
Ingredients
1 lb Ischnoderma resinosum (resinous polypore) soft parts
½ cup Water
½ cup Soy Sauce
2 tbsp Worcestershire Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
½ tbsp Black Pepper
1 pinch Cayenne Pepper
Note that raw Ischnoderma resinosum is a powerful laxative. The cooking step is essential. Not that I’m speaking from experience or anything :-).
Thanks so much, we have now made these several times and they are surprisingly good! My son also loves them. If interested please check out my blog where I recently made a post detailing how I made a dehydrator originally for wild harvested mushrooms. Cheers