Serving Size: 23 ounces



1 pound dried shiitake mushrooms

1 Cup Homemade Texas BBQ Rub (see recipe below)

1 1/2 Cups BBQ marinade (see recipe below)

4 Tablespoons Olive oil

5 Tablespoons Maple syrup


Soak the mushrooms in water for 3 hours, making sure you have a weight over them so they all stay submerged.

Strain the water and discard or keep to make a mushroom soup or broth

De stem the mushrooms and cut in half or thirds, depending on the size

Mix 3 tablespoons of olive oil with 3/4 cup of the BBQ rub and the BBQ liquid marinade in the cut mushrooms.

Let the mushrooms sit for 10 minutes.

Heat a pan to medium high, add 1 tablespoon of olive oil, then cook the mushrooms for 10 minutes, stirring occasionally.

Turn the heat down to medium, add the maple syrup, stir, and cook for another 3 minutes.

Add the rest of the BBQ rub, stir, and cook another 1-2 minutes.

Take the mushrooms off of the stove and spread them out onto a dehydrator.

Dehydrate on 145 degrees Fahrenheit for about 5 1/2 hours, or when they have reached a dried, yet slightly chewy consistency.

Homemade Texas BBQ Rub

Makes: 1 Cup


2 1/2 tablespoons dried parsley

1 1/2 tablespoons dried oregano

2 tablespoons chili powder

2 1/2 tablespoons smoked paprika powder

3 tablespoons + 2 teaspoons ground cumin

1 1/2 tablespoons onion powder

1 1/2 tablespoons garlic powder

1 1/2 tablespoons coarsely ground black pepper

2 tablespoons + 1 teaspoon course sea salt

2 tablespoons ground coffee

2 tablespoons cacao powder

3 tablespoons coconut sugar


Add all of the ingredients together and mix.

Store in a glass jar

BBQ Marinade

Makes: 1 1/2 Cups


1/2 Cup organic ketchup (with no high fructose corn syrup!)

1/4 Cup vegan Worcestershire sauce

1/4 Cup tablespoons yellow mustard

1/3 Cup maple syrup

2 tablespoons apple cider vinegar


Add all of the ingredients together and mix.

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