Recipe by Luke Jefford

A spicy snack & great way to preserve chicken of the woods fungi. Perfect little vessels for your favourite dips.

It does require some patience. Marinating for 48 hours and 15 hours in the dehydrator, but worth it!

Ingredients

Marinade

• 500g Chicken of the woods

• 400g light soy

• 400g cider vinegar

• 50g tahini

• 2 tbsp dried thyme

• 1 tsp chilli flakes

• 2 tsbp paprika

• 2 tbsp onion powder

• 2 tbsp garlic granules

• 1 tsp ginger powder

• 6 tbsp honey

• 1 cinnamon stick

• 1 tbsp HP sauce (optional)

Method

Step 1

Mix all ingredients together in a blender and set to one side.

Step 2

Either with a knife or mandolin cut the COTW thinly into strips and steam for 30 minutes.

Step 2

Pop fungi in to the marinade and leave for 48 hours in the fridge.

Step 3

Once ready, place COTW onto dehydrator racks and sprinkle lightly with salt. Dehydrate for 15 hours on 50c. Store in air tight container once ready.