Mushroom Jerky Recipe
A smoky, savory, and chewy mushroom jerky recipe that’s vegan, healthy, and packed with umami flavor.
Ingredients
- 1 lb shiitake or portobello mushrooms (stemmed and sliced thinly)
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tbsp olive oil
- 1 tbsp maple syrup or agave nectar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp liquid smoke (optional, for extra smokiness)
Instructions
- Prepare the mushrooms: Clean the mushrooms with a damp cloth and slice them into thin strips.
- Make the marinade: In a bowl, mix soy sauce, olive oil, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and liquid smoke (if using).
- Marinate the mushrooms: Place the mushroom slices in the marinade, ensuring each piece is well coated. Let it sit for at least 10 minutes (or up to 1 hour for deeper flavor).
- Preheat the oven: Set your oven to 200°F (93°C) or use a dehydrator if available.
- Arrange the mushrooms: Lay the marinated mushroom slices on a parchment-lined baking sheet or dehydrator trays, ensuring they don’t overlap.
- Cook the mushrooms: Bake for 2 hours, flipping the slices halfway through, or until they are chewy and slightly crispy around the edges. If using a dehydrator, follow the manufacturer’s instructions.
- Cool and store: Let the mushroom jerky cool completely before storing it in an airtight container.
Notes
- Adjust the seasonings to suit your taste preferences.
- Store the jerky in an airtight container for up to a week.