Blue chanterelles are one of the all-time best wild mushrooms for jerky. Read on and I'll explain why.
When I started pulling apart clusters of blue chanterelles / Polyozellus multiplex in my kitchen, just handling them told me one of the first things to do. These are fascinating mushrooms, with a scent that's almost smoky, and a texture that's tender and soft. I thought they could make even better jerky than hen of the woods with their texture. They do.
If you haven't made mushroom jerky, it's a good snack, and plenty of people would be hard-pressed to know the difference between these and meat. Here's a simple recipe.
Blue Chanterelle Jerky
- 1 Dehydrator
- 1 large mixing bowl
- 1-2 lbs Blue chanterelles or other mushrooms pulled apart into individual leaves or clusters
- 1 ½ cups soy sauce
- 1 ½ cups worchesterchire
- ½ cup water
- ½ cup maple syrup
- 1 Tablespoon hot sauce or more to taste
- 2 Tablespoons finely chopped fresh garlic
- 1 Tablespoon finely chopped fresh ginger
- 1 Tablespoon onion powder
- 1 Tablespoon smoked paprika
- Combine the liquid and dry ingredients for the marinade and puree in a blender, then strain.
- Working in batches if needed, blanch the blue chanterelles for 5 minutes in boiling water to cover, then drain well. Strain the cooking water to remove impurities, cool and reserve for another purpose, like making soup.
- If you’re the kind of person that forgets about things in the fridge, season the mushroom cooking liquid with a good pinch of salt to taste to extend the shelf life.
- Combine the blanched mushrooms with the marinade and soak for 24 hours, then drain well in a colander, patting dry with paper towels if needed.
- Dry the mushrooms at around 100 F, or until completely dried, but still pliable, this should take about 5-6 hours, but dehydrators can vary a bit.
- Taste them a few times during the process if it's your first time to get a sense of how the texture changes.