This mushroom jerky offers bold Asian-inspired flavors: a balance of sweet, sour and heat in every bite. Using meaty Portobello mushrooms, this vegan jerky soaks up a flavorful marinade and dries into a satisfying snack.
Why Use Portobello Mushrooms
Portobello mushrooms are an excellent choice for jerky because they have a dense, meaty texture and rich umami flavor. They are easy to clean, simple to slice into uniform pieces, and they take well to marinades. Rather than soaking mushrooms in water, gently wipe them with a damp cloth or paper towel to remove dirt—mushrooms absorb liquid, and you want them to soak up the marinade, not plain water.
To reduce mess when slicing, trim the gills from the underside of large Portobellos; the gills can be reserved for stock if you wish. Remove stems and slice the caps into even 1/4″ pieces so they dehydrate uniformly. Thicker slices will yield a chewier, meatier jerky while thinner slices will dry faster and crisp more.
Marinade: Simple and Flavorful
This marinade combines salty tamari, bright rice wine vinegar and lime, a touch of brown sugar, toasted sesame oil, garlic and ginger, plus red pepper flakes for heat. Whisk the ingredients together and pour over the sliced mushrooms in a resealable bag or airtight container. Refrigerate for at least 4 hours and up to 24 hours; overnight yields a deeper flavor. Turn the bag occasionally so the slices marinate evenly—the mushrooms will absorb a lot of the liquid.
Drying the Mushroom Jerky
When the mushrooms have marinated, drain them in a colander and pat dry with paper towels to remove excess liquid. Lay slices in a single layer on dehydrator trays or on oven racks with a low heat setting. Make sure slices do not touch so air can circulate and drying is even.
Dry at approximately 125°F (52°C) for 4–6 hours, depending on slice thickness and your preferred texture. Thinner slices will crisp faster; thicker slices will remain chewier. Start checking after 4 hours and continue until the jerky tears easily and reaches your desired chewiness or crispness.
Finished Texture & Storage
The finished jerky offers bright, savory soy notes, tang from rice wine vinegar and lime, a subtle sweetness from brown sugar, and a touch of heat from red pepper flakes. Serve immediately or store in an airtight container. For longer storage, vacuum-seal and keep in a cool, dark place or refrigerate.
Ingredients
- 8 oz Portobello mushrooms, evenly sliced (about 1/4″ thick)
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, grated or ground
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon brown sugar
- 1/4 cup tamari or soy sauce
- 1/4 teaspoon sesame oil
- 1/2 cup rice wine vinegar
- 1 tablespoon lime juice
- 1/4 teaspoon salt (optional, adjust to taste)
Instructions
- Combine all marinade ingredients in a bowl and whisk until the sugar dissolves.
- Clean mushrooms with a damp cloth, remove gills if desired, and slice into uniform 1/4″ pieces.
- Place mushroom slices in a resealable bag or airtight container and pour the marinade over them. Seal and refrigerate for 4–24 hours, turning occasionally for even coverage.
- Drain mushrooms in a colander and gently pat dry with paper towels to remove excess marinade.
- Arrange slices in a single layer on dehydrator trays or on oven racks. Dry at about 125°F (52°C) for 4–6 hours, checking for your preferred texture. The jerky is done when it tears easily and has the chew or crispness you like.
- Allow jerky to cool, then store in an airtight container. For longer shelf life, vacuum-seal and refrigerate.
Pro Tips
- Slice mushrooms uniformly so they dry at the same rate.
- Marinating closer to 24 hours yields more concentrated flavor.
- For a thicker, chewier jerky, slice mushrooms slightly thicker than 1/4″.
- Store in vacuum-seal bags or airtight containers for best shelf life.
Nutrition (approx. per 40 g serving)
Calories: 44 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 1 g | Sodium: 966 mg | Potassium: 237 mg | Fiber: 1 g | Sugar: 5 g