Mushroom Jerky (Dehydrator Method)
Chewy, savoury vegan mushroom jerky made with king oyster mushrooms and a simple soy-based marinade, dried slowly in a dehydrator for the best texture and keeping quality.
Equipment
- 1 Dehydrator
Ingredients
- 400 g mushrooms king oyster, shiitake, or another suitable variety – see above. Trimmed and sliced lengthways into 5–7 mm strips
- 50 ml soy sauce or tamari
- 50 ml Worcestershire sauce
- 30 ml rice vinegar or apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp 1 g chilli flakes optional,adjust to taste
- 2 cloves fresh garlic finely crushed with a pinch of salt
- Optional: 1 tsp dried thyme rosemary, or oregano
Instructions
- Trim any tough ends and slice the mushrooms lengthways into even strips about 5–7 mm thick.
- Heat the oven to 180°C fan, spread the mushrooms in a single layer on a lined tray, and bake for 8–12 minutes until softened and slightly wilted with no browning, then cool for 5 minutes.
- Whisk together the soy sauce or tamari, Worcestershire sauce vinegar, maple syrup or honey, smoked paprika, garlic powder, onion powder, black pepper, and chilli flakes. Crush the fresh garlic with a small pinch of salt until paste-like, then stir it into the marinade.
- Add the mushrooms to the marinade, toss thoroughly, cover, and refrigerate for 24–36 hours, stirring or turning once or twice for even colour.
- Drain the mushrooms in a colander for 3–5 minutes, then blot lightly with kitchen paper so they’re coated but not dripping; remove any large garlic pieces clinging to the surface.
- Arrange the mushrooms in a single layer on dehydrator trays with a little space between pieces and dry at 50°C for 5–7 hours, rotating trays halfway if your dehydrator dries unevenly.
- Start checking after about 4–5 hours; they’re done when darker, leathery, and pliable, bending without snapping and feeling dry through the centre of thicker strips.
- Cool completely before packing, then store airtight in the fridge.
Notes
Flavour variations
- Smoky BBQ: Add 1–2 tsp smoked paprika or chipotle powder and a splash of Worcestershire-style vegan sauce; reduce the sweetener slightly if your sauce is already sweet.
- Peppery and savoury: Increase black pepper, add crushed coriander seed, and finish with a small pinch of ground bay or thyme.
- Warm and aromatic: Add ground ginger, a pinch of allspice or five-spice, and use honey instead of maple for a rounder sweetness.
- Sweetener: Maple syrup, honey, or brown sugar all work; keep the quantity modest so the jerky dries cleanly rather than sticky.
- Vinegar: Rice, apple cider, or malt vinegar can be used interchangeably, depending on what you have
- Maple Syrup: If you want these to be vegan, choose maple syrup over honey.