Homemade Mushroom Jerky Recipe [2 Flavors]
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!
Servings: 12 Servings (6 per version!)
Calories: 92kcal
Equipment
- Food Dehydrator
Ingredients
Teriyaki Mushroom Jerky
- 1 lb Portabello Mushrooms
- ⅓ cup Coconut Aminos Tamari, or GF Soy Sauce
- 2 tablespoon Honey
- 1 ½ tablespoon Seasoned Rice Vinegar
- 1 ½ tablespoon Sesame Oil
- 1 tablespoon Brown Sugar
- 1 tablespoon Ginger Paste
- 1 tablespoon Sesame Seeds
- 1 teaspoon Garlic Paste
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Red Pepper Flakes
Smoky Mushroom Jerky
- 1 lb Portabello Mushrooms
- ⅓ cup Coconut Aminos Tamari, or GF Soy Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 ½ tablespoon Olive Oil
- 2 tablespoon Brown Sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Mustard Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Smoked Serrano chili, or cayenne powder
Instructions
Prepare and Marinate the Mushrooms:
- Wash mushrooms, remove the stems, and scrape off the gills.
- Trim the mushroom stems - if desired - and cut caps and stems into ¼" slices (or a little thicker). Place in a large ziplock baggie.
- In a medium bowl, whisk together the marinade ingredients.
- Pour marinade into the bag of mushroom slices, seal, and gently shake to coat all of the pieces.
- Squeeze out any excess air, seal, and chill for at least 1 hour.
Once you’re ready to dehydrate:
- Strain the mushrooms well, but don’t blot them. You want excess moisture gone, as much as possible - but you don’t want to wipe away any flavour!
- Place your marinated mushroom slices on your dehydrator trays, leaving plenty of space between each for air to flow.
- Dehydrate, following your dehydrator’s manufacturer instructions.
- We did 6.5 hours at 145 F, but your time may vary based on the thickness of your mushrooms, and your particular dehydrator.
- You’re looking for the mushrooms be dry, but still kind of flexible. They will dry/toughen up a bit more as they cool.
- Drying longer will result in brittle jerky - it’ll all depend on your personal tastes, play around with it to see what you like, and what works for you.
- Let your mushroom jerky fully cool to room temperature.
- Once completely cool, transfer to an airtight container. We like to keep ours in a large Ziplock baggie in the fridge.
- It will be good for at least two weeks, but we’ve never had a leftovers beyond that point, to test longevity!
Notes
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!
Nutrition
Calories: 92kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 312mg | Potassium: 301mg | Fiber: 1g | Sugar: 8g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.5mg