Mushroom Jerky

Pink Oyster Mushroom JerkyPink Oyster Mushroom Jerky
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Mushroom Jerky

A delicious, on-the-go, and nutrient dense snack replacing traditional meat jerk. This recipe utilizes pink oyster mushrooms, but regular oyster mushrooms or other gourmet varieties should work too. It's just a matter of marinating and drying!
Course Snack
Cuisine Mushroom
Keyword Jerky, Liquid Smoke, Mushrooms, Oyster Mushroom
Prep Time 12 hours
Cook Time 6 hours
Total Time 18 hours
Servings 4 People
Cost ~$14

Equipment

  • 1 Baking sheet
  • 1 Medium-Large food storage container
  • Oven
  • Aluminum foil or parchment paper

Ingredients

  • 2 lbs Fresh gourmet mushroom I had used pink oyster mushroom, but any oyster variety should work as well as many other gourmet species. Get a little experimental and try out some of the others!

Marinade (try out this one for a smoky, salty, and peppery taste, or use your own to match your liking!)

  • 1 Cup Soy sauce/tamari
  • 2 tsp Liquid smoke
  • 1 tbsp Black pepper
  • 1 tbsp Red pepper flakes
  • 2 tsp Garlic powder
  • 2 tsp Onion powder

Instructions

Prep/Marinating

  • Mix all marinade ingredients together in the food storage container
  • Place the fresh mushroom, (if the mushroom was bought as a cluster, rip off individuals of that cluster to make singular pieces), in the food storage container
  • Seal the food storage lid and mix the mushroom in with the marinade until all mushrooms are soaked thoroughly
  • Place the marinating mushrooms, sealed in the food storage container, in the refrigerator and let it sit overnight 8-12 hours

Drying

  • Preheat the oven to 175 degrees farenheit
  • Lay out a piece of aluminum foil onto a baking sheet and place the individual mushrooms onto the aluminum foil
  • Place the baking sheet in the oven and dry the mushrooms out at 175 degrees farenheit for 5-6 hours, flipping the mushrooms over every hour, until your desired texture is obtained. There is a point where the mushroom starts to get crispy and cooking past that point ma over-dry/burn it. I would recommend staying in the house or close to the oven in order to check in and prevent burning!
  • Enjoy your freshly dried mushroom jerky or save it in a cool, dark, and dry location to enjoy for later.