These coated and dried mushroom slices bring a raw plate what it sometimes lacks: a real smoky, umami note. The sauce, blended from cashews, smoked paprika, fresh rosemary and a hint of chilli, clings to every slice and becomes more concentrated as it dehydrates. The result recalls the taste of a pan-fried mushroom, without ever going near a pan. Make a good batch: they find their way into everything throughout the week.
Smoky dehydrated mushrooms with paprika cashew sauce
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Ingredients
- 300 g button mushrooms, thinly sliced
- 150 g raw cashews, soaked for 4 hours then rinsed
- 1 small handful of fresh rosemary, leaves picked
- 1 teaspoon pink Himalayan salt
- 1 pinch of chilli powder
- 1 teaspoon smoked paprika
- the juice of 1/2 lemon
- 4 tablespoons filtered water
Method
- Blend all the ingredients except the mushrooms in a high-speed blender until you have a smooth, thick sauce.
- Pour the sauce over the sliced mushrooms and fold gently with a spatula to coat every slice.
- Spread the mushrooms out on the dehydrator trays without overlapping them.
- Dehydrate overnight at 41 °C, until they are dry on the surface and slightly pliable.
Tip
Slice the mushrooms as thinly as possible, with a mandoline if you have one: the thinner the slices, the faster and more evenly they dry. Then keep them in a closed jar in the fridge and add them to the salad at the last moment, so they do not go soft.
FAQ: your questions about smoky dehydrated mushrooms
Can I eat raw button mushrooms?
Yes, the button mushroom is one of the few mushrooms commonly eaten raw, in salads or as a carpaccio. Choose very fresh, firm, bright white ones, brush or wipe them rather than letting them soak, and slice them just before preparing them. For other species, especially wild mushrooms, cooking is still generally recommended.
How do you dry mushrooms in a dehydrator?
Slice them thinly and evenly, arrange the slices on the trays without overlapping, then let them dry at a low temperature for several hours, often overnight. Plain, they become dry and brittle; coated in a sauce as here, they stay slightly pliable on the surface. Let them cool before putting them in a jar, to avoid condensation.
What is the difference between paprika and smoked paprika?
Both are made from dried, ground peppers, but smoked paprika comes from peppers slowly dried over a wood fire, which gives them a very pronounced smoky note. Classic paprika is milder and valued above all for its colour. In this recipe, it really is the smoked version that gives the mushrooms their grilled flavour without any cooking.
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