1-2lbsFresh, firm, perfectly white puffball mushroomsYou can also use cooked frozen puffballs
Jerky Marinade
1 ½cupssoy sauce
1 ½cupsworchesterchire
½cupwater
½cupmaple syrup
1Tablespoonhot sauceor more to taste
2Tablespoonsfinely chopped fresh garlic
1Tablespoonfinely chopped fresh ginger
1Tablespoononion powder
1Tablespoonsmoked paprika
Instructions
Combine the jerky marinade ingredients and puree in a blender, then strain and reserve.
Cut the puffballs into slices as thin as you can (it's ok if they're not perfect). Bring a large pot of water to a boil, add the puffball slices, working in batches if needed and cook for a minute or so, or until just wilted and pliable. Remove the mushrooms to a colander to drain and cool until you can handle them.
Press the puffballs with your palm to flatten them out and release excess water. Cut the cooked puffball slices into 1 inch long strips, then combine with the marinade and refrigerate, stirring the puffballs multiple times during the process to ensure they absorb the marinade and are evenly colored.
The mushrooms can be kept in the marinade for 24-72 hours. The longer you keep them in the marinade, the better/darker the color will be.
If you forget about the marinating mushrooms don't worry, I've left them in the marinade for up to a week without issues.
Dry the mushrooms at 100 F, or until completely dried, but still pliable-about 5-6 hours. If the mushrooms become brittle, you dried them at too hot of a temperature. Use your instincts here.
Store the finished jerky in a zip-top bag in the fridge for the longest shelf life.
Notes
This recipe will cure about 2 lbs of mushrooms at a time, and can be re-used for multiple batches. It’s very important not to dry the mushrooms at too high of a temperature, which can make them brittle, blood-drawing splinters, as opposed to pliable, chewy jerky.