Mushroom Jerky
Mushroom jerky is a vegan alternative to classic meat jerky and is made from thick portobello or oyster mushroom slices. A smoky marinade of tamari, liquid smoke, and spices gives the mushrooms a deep, hearty umami flavor. The result is a chewy, intensely flavored, and protein-rich snack.
Ingredients(for 1 kg)
Instructions
Preparing mushrooms
15 minutesClean mushrooms with a damp cloth – never wash them as they absorb too much water. Slice portobello into 5-6 mm thick strips; tear or cut oyster mushrooms along the grain into similarly sized strips.
Marinating
4-8 hours (or overnight)Stir together tamari, liquid smoke, apple cider vinegar, smoked paprika, garlic powder, pepper, and onion powder in a bowl. Add mushroom strips, toss well, and marinate covered in the refrigerator for at least 4 hours.
Dehydrating
6-8 hoursRemove marinated mushroom strips from the marinade and let drip briefly without rinsing. Lay side by side on dehydrator trays. Dehydrate at 57-68 °C for 6-8 hours. Flip after 3-4 hours. The jerky is done when chewy and leathery, but not brittle.
Cooling and Storage
20 minutesAllow mushroom jerky to cool at room temperature for 20 minutes. The texture should be chewy and pliable like meat jerky. Store airtight in the refrigerator for up to 2 weeks or at room temperature for up to 5 days.
Pro Tip
For a particularly meat-like result, portobello mushrooms work best due to their dense texture. Marinating time should be at least 4 hours – marinating overnight delivers the most intense results.
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