Mushroom jerky is a newer vegan concept that I started to notice popping up here and there in the last few years. Recently, I began to see it at almost any grocery store. There are a bunch of different brands and flavors to choose from, but all of them are pretty expensive, given the ingredients used, and the small amount that you get for what you pay. Mushrooms are relatively cheap and you can probably make a homemade marinade from ingredients you already have on hand between your pantry and fridge.
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.
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.
YIELDS
about 1 1/2 cups of jerky
PREP TIME
COOK TIME
TOTAL TIME
- 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
Directions
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
