The farmers market that I frequent has the most beautiful variety of locally grown mushrooms. I bought an abundance of them last week and set some aside to experiment with my own jerky. When I cook mushrooms, I usually sauté them in some ginger lime sauce. I used this same sauce to marinate the mushrooms in before drying them in a dehydrator. Most jerky recipes call for liquid smoke and black pepper, so I added both of those as well, to make the flavor more authentic. If you don’t have a dehydrator, you can use an oven set to the lowest temperature. I used a mix of oyster and portobello mushrooms, but feel free to use whatever kind of mushrooms you prefer. These make a great snack to take on the go for hiking, camping, or a road trip.
- 2 limes, juice only
- 1 inch knob fresh ginger
- 2 cloves garlic
- 1 tsp sesame oil
- 1/3 cup coconut aminos
- 1 tbsp maple syrup
- 1/2 tsp liquid smoke
- 1/4 tsp cracked black pepper
- 1 tbsp water
- 2 1/2 cups mushrooms, sliced
1. In a large mixing bowl, whisk together all of the ingredients besides the mushrooms to make your marinade.
2. Pour the marinade into a reusable ziplock bag. Add the mushrooms and shake well to coat. Place in the fridge.
3. Let the mushrooms marinate for 30 minutes to an hour.
4. Add the mushrooms to a dehydrator and dehydrate for about 6 hours, or until the mushrooms shrink down and dry out.
5. Remove from dehydrator and store in an airtight container.
Also by Lauren: Vegan Cheesy Tomato Garlic Bread
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Photo: Lauren Sacerdote