Do you want to know how to make delicious dehydrated mushrooms and “onion rings” in the dehydrator?
Are you looking for a recipe that’s raw vegan, flavorful, and a hearty addition to your meals?
I have the solution for you… Dehydrated mushrooms and onions!
If you’ve been following my tweets, then you know my dehydrators are running a lot these days.
My family is hooked on raw, marinated, and dehydrated mushrooms (and onions).
Theses mushrooms and onions are full of flavor, they’re satiating and chewy, and they’re worth the price of a dehydrator alone.
Personally, eating onions or mushrooms plain and raw, as in cold and straight from the refrigerator, has never been my thing.
But, marinate raw onions or mushrooms, and dehydrate them?
Even better is that everyone loves them, whether you’re serving cooked-loving omnivore foodies or raw vegan foodies. Even though they’re raw, they take on a cooked, flavorful texture and experience.
There are many ways to eat raw, marinated, and dehydrated onions and mushrooms.
- Eat them by the handful
- Stirred into soups and sauces
- Tossed on sandwiches (OMG yum!) or inside wraps
- Add them to salads
- Smothered with hummus or mashed avocado
The options go are endless.
And, if you’re not eating a vegan diet, think about the possibilities for how to use these with all of your meat-centric dishes.
They transform any meal into something extra special.
Tantalize your family with these babies, and you’ll have them hooked.
Let’s talk about the onions made in the dehydrator… Whoa awesome.
The onions are like onion rings because they’re light, airy, and kind of crispy. But not heavy and unhealthy from being breaded and fried.
Pop a bowl of these on your lap the next time you sit down to watch TV.
If you haven’t seen my review of my latest dehydrator, the Sedona, check it out here.
Let’s get to the dehydrated mushroom and onion ring recipes.
Here’s what you do for the onions – or as I call them… RAW ONION RINGS. It’s a super easy dehydrating recipe.
- I like to make a BIG batch each time so that they last longer than the week. It’s easy to chomp your way through them in 1-2 nights so go big and make a bunch. Start with 4 yellow onions and consider doubling the recipe for future batches after you’ve tried them. (4 onions will give you about two dehydrator trays worth.)
- Thinly slice (peeled) onions, using a mandolin for ease and accuracy. (I wear these onion goggles to keep my eyes protected from watering and irritation and to make Kamea laugh – silly but fun.) Put the sliced onions in a big bowl.
- Pour on about 2 tablespoons of olive oil with 3 tablespoons of tamari (we opt for low sodium), a couple squeezes of fresh lemon juice, and some garlic powder (fresh minced garlic is great, too, but can be spicy). A little marinade goes a long way. You can reduce the oil, if desired.
- Toss the onions so they’re evenly coated.
- Dehydrate at 135 degrees F for about an hour. (I use the non-stick dehydrating sheets that came with my Sedona dehydrator so the marinade doesn’t drip through the dehydrator trays.)
- Reduce the temperature to 105 degrees F, and continue dehydrating for another 12 to 24 hours. *For people who are new to “raw food dehydrating” … Yes, using your dehydrator for about an hour or two, at a higher temp is fine. The food sweats (cools) and so the air circulating around the food is warm, but the food itself doesn’t get too hot. Be sure to turn it down after an hour or two though.
Pro tip: Make a LOT! They will go fast. I promise.
How to eat raw, marinated, and dehydrated onions:
Enjoy these topped on raw or cooked foods. Think: salads, stews, pizza, burgers, hummus, meat or plain full-fat yogurt (if you’re not vegan), or just eating plain!
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Are you ready to make those dehydrated mushrooms?
Here’s what you do for the raw dehydrating mushrooms recipe…
Do the same steps, as above for the onions (make a lot!), but you don’t need a mandolin and they don’t need to be sliced, per se. Instead, I just quickly chop them up with a knife.
The beauty of the mushrooms is they take on this dense chewy flavor.
I find myself eating a bunch of them after the first hour of dehydrating, when they’re still plump, but warm and flavorful (i.e., not chewy yet). They’re seriously so good – that’s why I say to make a bunch so that you can still have some left over to get to the dense chewy stage after another 12-24 hours of dehydrating.
Here is one way that I enjoyed them when I wasn’t scarfing them down by the handful.
Pro Tip: Want to save time?
Use big portabella mushrooms instead of the button size. They’re easier to clean than all those little ones.
- Simply clean and chop the large portabella mushrooms.
- Put them in big bowl.
- Add 1/4 cup low-sodium tamari, 1 to 2 squeezes of fresh lemon or lime juice, 2 tablespoons extra virgin olive oil (or any fun quality oil you like), and 2 cloves minced garlic or a sprinkling of garlic powder (keep in mind, the raw garlic packs a spicy punch so you might prefer using garlic powder).
- Toss and stir everything so the marinade coats the mushrooms.
- Divide onto dehydrator trays lined with non-stick sheets and follow the dehydrating directions noted for the onions above. (Start at 135 degrees F for about an hour, enjoy some at this point – haha – and reduce the temperature to to 105-110 degrees F for another 10-20 hours.)
Want another idea for dehydrating mushrooms (or onions)?
Add nutritional yeast! Just sprinkle it on and toss the mushrooms so they’re evenly covered. It’s adds a vegan-cheesy flavor. (I like buying it in bulk from Amazon for a savings. I transfer it to glass mason jars and freeze it, or I split the order with my mom.)
And, don’t forget! I have a great book (ebook available, too) all about dehydrating raw foods. Get your copy here!
Update! Here’s what I’m up to in 2020 … I’ve decided to become a millionaire.