Cut up the Maitake into slices about 1⁄4” thick - a little less for the solid core of the mushroom. Place in boiling water and simmer for about 10 minutes. Drain well.
In a blender, put all of the marinade ingredients and blend/puree for a few minutes. Then microwave the liquid for 3 minutes.
Place the Maitake into a pan with 2 bay leaves. Pour the marinade over and mix together.
Cover the pan and marinate overnight, or up to 24 hours. Shake the pan or stir several times while marinating.
Drain the Maitake very well, remove bay leaves, and put in a dehydrator (135-145 degrees) for about 10 hours. Smaller pieces will dry faster than slabs. Dehydrate until it looks and feels like jerky texture.
You can put the jerky in vacuum bags or into airtight mason jars. If there is a lot, refrigerate to keep fresh longer.
You can substitute 1-2” piece of fresh ginger thinly sliced for ginger powder. If you like heat, add more ginger or a shot of Sriracha.