Homemade Mushroom Jerky

Shiitake mushroom jerky in a ceramic cup.

5 from 19 votes

A simple recipe for homemade mushroom jerky you can use for just about any mushroom. 1 lb makes enough for 1-2 people to snack on. Scale/multiply the recipe as needed.

Prep Time15

Cook Time30

Drying time5

Total Time5 45

Course: Appetizer, Snack

Cuisine: American

Keyword: mushroom jerky dehydrator recipe, oyster mushroom jerky recipe, vegan mushroom jerky

Servings: Servings

Calories: 131kcal

Author: Alan Bergo

Cost: 5

Equipment

Dehydrator
1 mixing bowl
Stick blender optional

Ingredients

1 lb Fresh mushrooms, such as king oysters, shiitake, hen of the woods, porcini

Jerky Marinade

¾ cups soy sauce or low sodium soy sauce
¾ cups worchesterchire
¼ cup water
2 tablespoon apple cider vinegar
¼ cup maple syrup or brown sugar
1 Tablespoon hot sauce or cayenne powder
2 Tablespoons finely chopped fresh garlic or 1 tablespoon garlic powder
1 Tablespoon finely chopped fresh ginger
1 Tablespoon onion powder
1 Tablespoon smoked paprika

Finishing spices, herbs and seasonings

2 teaspoons chopped fresh herbs like dill, mint, or thyme
1 teaspoon crushed red pepper flakes

Instructions

Preheat the oven to 350 F
Combine the jerky marinade ingredients and puree in a blender, then strain and reserve.
Cut the mushrooms into ¼ inch slices. Some mushrooms can be pulled apart into pieces, such as oyster mushrooms or maitake.
Lay the mushrooms on a baking sheet with parchment paper and bake at 350 F for 10 minutes, or until just wilted.
Remove the mushrooms to a bowl and pour the marinade over them. Cover the bowl with cling film, pressing it down on the surface. You can use a resealable plastic bag too.
Stir the mushrooms occasionally to ensure even coloration.
Keep the mushrooms refrigerated in the marinade for 24-72 hours. They'll have the best color after at least two days.
Drain the mushrooms in a colander and blot with paper towels. You can use the excess marinade to make 1-2 more batches of jerky and it will keep in the fridge for a long time.
Toss the mushrooms with any additional spices or seasonings now, if using.
Lay the mushrooms on dehydrator trays and dry at 100 F for 5-6 hours, or until pliable, but not brittle.
Store the finished jerky in a bag or jar in the fridge. It will last for a long time.

Video

Notes

Adjusting the flavor

You can plug and play different liquids in the marinade for different flavors. For example, you can substitute fish sauce or coconut aminos for part of the soy sauce.
I like to add chopped fresh herbs to mushrooms after they've been drained. Finely chopped dill, lemon zest and crushed red pepper flakes is a good combination, as is cracked black pepper, jerky spice or your favorite seasoning blend.
For a spicy jerky, use cayenne pepper in the marinade, starting with 2-3 teaspoons.
For vegan mushroom jerky, use vegan Worcesterchire sauce.

Nutrition