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
- 1-2 lbs Blue chanterelles or other mushrooms pulled apart into individual leaves or clusters
- 1 1/2 cups soy sauce
- 1 1/2 cups worchesterchire
- ½ cup water
- 1/2 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 100 F, or until completely dried, but still pliable. If the mushrooms become brittle, you dried them at too hot of a temperature.