At a glance
Slice king oyster or portobello mushrooms 1/4 inch thick, marinate them for 1 to 2 hours in soy, maple, vinegar and smoked paprika, then dry them at 165°F to 180°F in a smoker or oven, or 145°F to 155°F in a dehydrator, for 3 to 5 hours until chewy. Keep it in the fridge.
Mushroom jerky is a vegan snack that genuinely satisfies a jerky craving. Meaty mushrooms soak up a smoky, savory marinade and dry into chewy strips with a deep umami flavor. It is also much quicker and cheaper to make than beef jerky.
Which mushrooms to use
King oyster mushrooms are the best choice. Their thick stems slice into long strips with a firm, almost meaty chew. Portobellos work well too and are easier to find, but they are softer and shrink more. Shiitake caps make smaller, intensely flavored pieces.
Getting the texture right
Even slices are the key. A mandoline makes it easy. Pat the mushrooms dry before marinating if they are damp, and do not marinate for too long, or they will turn soggy. Dry them until the surface feels leathery but the strips still bend. Over dried mushroom jerky becomes brittle.
Adding smoke
Drying the jerky in a smoker on its lowest setting with a little apple or hickory gives it real smoke flavor. In an oven or dehydrator, smoked paprika and a few drops of liquid smoke in the marinade do the same job.
Recipe
Mushroom Jerky
- Prep
- 20 min
- Cook
- 4 hr
- Total
- 4 hr 20 min plus 1 to 2 hours marinating
- Makes
- About 6 oz (170 g)
- Smoker or oven 165°F to 180°F (74°C to 82°C)
- Dehydrator 145°F to 155°F (63°C to 68°C)
- About 3 to 5 hours
Ingredients
Mushrooms
- 1 lb (450 g) king oyster mushrooms or portobello caps
Marinade
- 1/3 cup (80 ml) soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional)
Equipment
- Smoker, oven or dehydrator
- Wire racks or parchment lined trays
- Mandoline or sharp knife
Method
- Wipe the mushrooms clean. Slice king oyster stems lengthwise, or portobello caps across, into strips about 1/4 inch (6 mm) thick.
- Whisk the marinade, add the mushrooms and leave for 1 to 2 hours, turning once.
- Drain the strips and lay them on racks or parchment in a single layer.
- Dry in a smoker or oven at 165°F to 180°F (74°C to 82°C), or a dehydrator at 145°F to 155°F (63°C to 68°C), for 3 to 5 hours, turning once halfway.
- The jerky is done when it is dark, dry on the surface and chewy, but still bends without snapping.
- Cool completely and store in an airtight container in the fridge.
Notes
- King oyster mushrooms give the meatiest, chewiest texture. Portobellos are softer and shrink more.
- Because mushroom jerky keeps a little moisture, store it in the fridge and eat it within 1 to 2 weeks.
Storing mushroom jerky
Mushroom jerky is not as dry as meat jerky, so store it in an airtight container in the fridge and eat it within 1 to 2 weeks. If you prefer it crispier, dry it for longer, and it will keep a little better. For meat based jerky, see our pork jerky and bacon jerky.
Frequently asked questions
Is mushroom jerky healthy?
It is low in fat and calories. The marinade adds salt and sugar, so use reduced sodium soy sauce if you are watching your salt.
Can I make mushroom jerky in an air fryer?
Yes, on the lowest dehydrate setting, in small batches. Check it often, because it can go from chewy to burnt quickly.
Why is my mushroom jerky soggy?
It was sliced too thick, marinated too long, or not dried for long enough. Thinner slices and an extra hour usually fix it.