{"id":51305,"date":"2024-01-12T06:18:49","date_gmt":"2024-01-12T11:18:49","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=51305"},"modified":"2025-05-03T13:47:33","modified_gmt":"2025-05-03T17:47:33","slug":"mushroom-jerky","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/mushroom-jerky\/","title":{"rendered":"Mushroom Jerky"},"content":{"rendered":"

Homemade mushroom jerky is super easy to make, super customizable, and WAY cheaper than buying it. Here's how I make it - 2 different flavors!<\/p>\n

\"A<\/p>\n

With all of the road trips we\u2019ve been doing* - and have planned - jerky snacks have been a significant investment, LOL.<\/p>\n

I\u2019m all for beef jerky, but my husband can\u2019t handle most of the meat jerky options, and turkey based jerky is usually hard to find.<\/p>\n

So, we\u2019ve been buying him different plant-based jerky varieties. He may not be on a plant-based diet overall, but they tend to serve his needs.<\/p>\n

... and they\u2019re usually as expensive as my beef jerkies!<\/p>\n

So, we\u2019ve been working on a few different plant based jerky recipes for him.<\/p><\/div>\n

This mushroom jerky recipe - well, 2 recipes, really - has been a HUGE winner, for both of us.<\/p>\n

It\u2019s super easy to make, very customizable, the ingredients are cheap and easy to come by, and it\u2019s SUPER satisfying. <\/p>\n

The finished product has a great chewy texture and amazing flavor - mushrooms are great at soaking up whatever you marinate them in.<\/p>\n

The only problem is that this particular healthy snack is *incredibly* easy to plow through.<\/p>\n

Either one of us can polish off what started as a whole pound of mushrooms ... without even thinking about it. <\/p>\n

Taste and texture wise, I actually prefer it to the beef jerkies I normally buy. (I\u2019ve really got to get into making beef jerky, though!)<\/p>\n

I\u2019m going to go grab another handful of my latest batch, so let\u2019s wrap this up and get YOU closer to having some of this deliciousness, yourself!<\/p>\n

Are you following our new RV Camping blog? It\u2019s 2 Nerds in a Truck<\/a> !<\/i><\/div>\n

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Ingredients<\/h2>\n

This recipe uses really simple ingredients - you\u2019ll be able to find them in your pantry, and in any grocery store.<\/p>\n

It\u2019s also really 2 base recipes - a Teriyaki version, and a \u201csmoky\u201d version... and both recipes can be customized to your tastes.<\/p>\n

Anyway, a few notes for you:<\/p>\n

Mushrooms<\/h4>\n

My husband and I are huge fans of mushrooms, and - really! - what\u2019s not to love?<\/p>\n

Great taste, and good for adding some savory umami flavor to whatever you\u2019re using them for.<\/p>\n

They\u2019re also a good source of good source of fiber, vitamin D, selenium, and a few B vitamins (riboflavin, niacin, and pantothenic acid). <\/p>\n

We use portobello mushrooms, which are an excellent choice for making jerky. <\/p>\n

The big caps are easy to work with, cut into nice big strips, and dehydrate down to a really nice, meaty texture.<\/p>\n

That said, feel free to use whatever mushrooms you like - shiitake mushrooms and oyster mushrooms are other popular choices for making mushroom jerky.<\/p><\/div>\n

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Teriyaki Mushroom Jerky<\/h4>\n

This is my favorite flavor of the two mushroom jerky recipes (ingredient amounts are listed in the recipe card at the end of this post), and it uses:<\/p>\n

Coconut Aminos, Tamari, or Gluten-Free Soy Sauce
\nSeasoned Rice Vinegar
\nSesame Oil
\nBrown Sugar
\nHoney
\nGinger Paste
\nGarlic Paste
\nSesame Seeds<\/a>
\nGround Black Pepper<\/a>
\nOnion Powder<\/a>
\nRed Pepper Flakes<\/a><\/p>\n

Note: I can\u2019t have the red pepper flakes anymore, so I\u2019ve taken to adding a bit of Ground Ginger<\/a> to give it a bit more heat. <\/p>\n

SO good, I don\u2019t miss the chilis!<\/p><\/div>\n

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Smoky Mushroom Jerky<\/h4>\n

This is my husband\u2019s favourite of the jerky marinades - it\u2019s smoky and a bit spicy. It uses:<\/p>\n

Coconut Aminos, Tamari, or Gluten-Free Soy Sauce
\nApple Cider Vinegar
\nOlive Oil
\nBrown Sugar
\nGarlic Powder<\/a>
\nMustard Powder<\/a>
\nOnion Powder<\/a>
\nSmoked Paprika<\/a>
\nGround Black Pepper<\/a>
\nSmoked Serrano Powder<\/a>\n<\/div>\n

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Substitutions and Variations<\/h4>\n

As I mentioned, this recipe is HIGHLY customizable. Here are a few options to consider:<\/p>\n

If you don\u2019t need to be gluten free, you can use regular soy sauce instead of the gluten free options mentioned above.<\/p>\n

The olive oil in the smoky recipe can be swapped out for avocado oil or vegetable oil<\/p>\n

You can use rice wine vinegar, apple cider vinegar, or even white vinegar in either recipe.<\/p>\n

The brown sugar can be swapped out for an equal amount of maple syrup, agave, or organic coconut sugar. <\/p>\n

I make mine low carb by using Brown Allulose<\/a> (50% more than called for in the recipe, as it\u2019s not quite as sweet as sugar).<\/p>\n

If you like your vegan jerky extra salty, add a little Smoked Sea Salt<\/a> - SO good!<\/div>\n

If you want your smoky jerky extra smoky tasting, you can add a little Liquid Smoke<\/a> to the marinade, if you like. (I\u2019m not a fan of the stuff, personally!)<\/p>\n

You can play around with the spices, and spice level. <\/p>\n

Cayenne Pepper<\/a>, Chili Powder<\/a>, Crushed Chilies<\/a>, Hatch Chile Powder<\/a>, and Jalapeno Powder<\/a> are all good spice options for bringing a bit of kick to the smoky recipe.<\/p>\n

For the teriyaki recipe, I\u2019ll usually just use a bit more of the pepper flakes, as I don\u2019t find these other options work as well with the teriyaki flavor profile, IMHO.<\/p><\/div>\n

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Food Dehydrator<\/h4>\n

This mushroom jerky and our Mushroom Jerky Recipe<\/a> were the first two projects we made in our new Cosori 6 Tray Food Dehydrator<\/a>.<\/p>\n

LOVE IT!<\/p>\n

It\u2019s much more space efficient than our now-retired food dehydrator, easier to clean, and the temperature and timer controls come in really handy.<\/p>\n

Before that, we were using a 20 year old plastic food dehydrator. Not sure of the brand (the label wore off many years ago!), but there were stack round trays, and no temperature control.<\/p>\n

This recipe would work just fine without temperature control, you\u2019d just want to keep an eye on it the first time you make the recipe, and take note of the time it takes to get to your desired level of dryness. <\/p><\/div>\n

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How to Make Mushroom Jerky<\/h2>\n

The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:<\/i> \t<\/p>\n

Prepare and Marinate the Mushrooms<\/h4>\n

Wash mushrooms, remove the stems, and scrape off the gills.<\/p><\/div>\n

\"2<\/p>\n

Trim the mushroom stems - if desired - and cut caps and stems into \u00bc\" slices (or a little thicker). <\/p>\n

Place in a large ziplock plastic bag.<\/p><\/div>\n

\"2<\/p>\n

In a medium bowl, whisk together the marinade ingredients. <\/p>\n

\"4

I like to make both marinade recipes at the same time.<\/p><\/div>\n

Pour marinade into the bag of mushroom slices, seal, and gently shake to coat all of the pieces.<\/p>\n

Squeeze out any excess air, seal, and chill for at least 1 hour.<\/p><\/div>\n

\"4<\/p>\n

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When You\u2019re Ready to Dehydrate<\/h4>\n

Strain the mushrooms well, but don\u2019t blot them. You want excess moisture gone, as much as possible - but you don\u2019t want to wipe away any flavour!<\/p>\n

Place your marinated mushroom slices in a single layer on your dehydrator trays, leaving plenty of space between each for air to flow.<\/p><\/div>\n

\"2<\/p>\n

Dehydrate, following your dehydrator\u2019s manufacturer instructions.<\/p>\n

We did 6.5 hours at 145 F, but your cook times may vary based on the thickness of your mushrooms, and your particular dehydrator.<\/p>\n

You\u2019re looking for the mushrooms be dry, but still kind of flexible. They will dry\/toughen up a bit more as they cool.<\/p>\n

Drying longer will result in brittle jerky - it\u2019ll all depend on your personal tastes, play around with it to see what you like, and what works for you.<\/p>\n

Let your mushroom jerky fully cool to room temperature.<\/p><\/div>\n

\"2<\/p>\n

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Storage<\/h4>\n

Once completely cool, transfer to an airtight container. We like to keep ours in a large resealable bag in the fridge.<\/p>\n

It will be good for at least two weeks, but we\u2019ve never had a leftovers beyond that point, to test longevity!<\/p>\n

Note: The nutritional information reads higher than it is in reality - the recipe software takes into account ALL of the ingredients used. You discard a lot of it, when you drain the marinade off the mushrooms!<\/p><\/div>\n

\"A<\/p>\n

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More Homemade Jerky Recipes<\/h2>\n

Are you a fan of jerky, whether for road tripping, camping, or just as a high protein snack? I have SO much fun making it - here are some of my go-to recipes for homemade jerkies!<\/p>\n

Basic Ground Beef Jerky<\/a>
\nBlueberry Bison Jerky<\/a>
\nBuffalo Wing Chicken Jerky<\/a>
\nChipotle Chicken Jerky<\/a>
\nGinger Beef Jerky<\/a>
\nGround Venison Jerky<\/a>
\nHomemade Salmon Jerky<\/a>
\nHoney Garlic Chicken Jerky<\/a>
\nJalapeno Chicken Jerky<\/a>
\nJerk Chicken Jerky<\/a>
\nLingonberry Elk Jerky<\/a>
\nMango Habanero Chicken Jerky<\/a>
\nMaple Bacon Jerky<\/a>
\nPumpkin Spice Chicken Jerky<\/a>
\nRosemary & Blueberry Beef Jerky<\/a>
\nShawarma Chicken Jerky<\/a>
\nSpicy Garlic Chicken Jerky<\/a>
\nSpicy Orange Chicken Jerky<\/a>
\nSriracha Chicken Jerky<\/a>
\nTofu Jerky, 2 Ways<\/a>
\nPepperoni Jerky<\/a><\/p>\n

... But wait, there's more! We've been having so much fun designing gourmet jerky recipes, we started a whole new blog for them! Check out Dried & Tasty<\/a> for all kinds of fun recipes to make in your food dehydrator!\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Homemade Mushroom Jerky Recipe [2 Flavors]<\/h2>\n
<\/div>\n
Homemade mushroom jerky is super easy to make, super customizable, and WAY cheaper than buying it. Here's how I make it - 2 different flavors!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Dehydrating Time<\/span>6 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>6 hours<\/span><\/span> hrs<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Snack<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>, Low Fat, Low Lactose, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Servings (6 per version!)<\/span><\/span><\/div>\n
Calories: <\/span>92<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>