Ischnoderma Resinosum Jerky Recipes

ISCHNODERMA MUSHROOM CONSERVE

Steps:

• In a wide pan with high sides, or even a soup pot, gently heat the oil and the sliced garlic until the garlic begins to turn golden.
• Add the mushrooms, salt and herbs, and allow the mushrooms to give up their juice and stop the garlic from getting too brown. Stir the mushrooms to coat them with the garlic, herbs and oil, and season them with a pinch of the salt.
• Continue mushrooms until most of their liquid has evaporated, about 10 minutes, then remove and discard the herbs. Add the court bouillon or water.
• Add the vinegar and flavored oil of your choice. Simmer the mixture for a few minutes, then taste the liquid, and adjust with salt if needed.
• Finally, put the conserve into a container and refrigerate. If you will be keeping the conserve for more than a few weeks, make sure to put plastic wrap on top of the conserve to keep the mushrooms under the liquid, to ward off bacteria. Under the liquid though they will keep for a few months. You could also freeze the mushrooms in a container or freezer bag, with their liquid.

ISCHNODERMA RESINOSUM JERKY

Steps:

• Slice the Ischnoderma resinosum into strips and mix in the marinade for half an hour.
• 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.
• 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.
• Store in an airtight jar or vacuum pack.