Mushroom Jerky
This easy vegan mushroom jerky recipe transforms portobello mushrooms into meaty, chewy jerky that’s great for packed lunches, snacks, and hikes.
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Why make this recipe
Mushroom jerky is a great plant-based alternative to traditional jerky. It’s vegan, gluten-free, and simply delicious!
I’ve been making vegan jerky for many years now from Butler Soy Curls, but I made my sheet pan gnocchi recipe recently and added portobello mushrooms to it. Many of the mushrooms became chewy like mushroom jerky. They were so good that I had to test out a way to make my own homemade mushroom jerky without needing to buy the expensive store-bought brands.
Ingredients and substitutions
- Portobello Mushrooms – You can use crimini (baby bellas) or even white mushrooms, but your final result will be very small since they shrink significantly during the dehydration process.
- Light Olive Oil – or any other neutral-flavored oil. This helps them not to stick to the baking sheet and makes them crispy.
- Bragg’s Liquid Aminos – or you can use soy sauce or Tamari.
- Liquid Smoke – I like to use the Colgin brand hickory flavor. You can also use smoked paprika instead.
- Salt – to help extract the moisture from the mushrooms and flavor them.
Helpful tools
A large metal baking sheet with edges. (You may need to divide it into 2 baking sheets.)
How to make mushroom jerky
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat your oven to 375° F (190° C).
Step 2 – Wash and slice the portobello mushrooms about 1/4 inch in thickness.
Step 3 – Pour 2 tablespoons of oil onto a metal baking sheet along with 2 teaspoons of liquid smoke, 1 teaspoon of liquid aminos (or soy sauce), and a sprinkle of salt (about 1/4 tsp). Stir it up and spread it around the bottom of the pan evenly.
Step 4 – Place the sliced mushrooms on top of the marinade, allow them to sit for a minute or two to soak up some of the liquid, then flip them over. Sprinkle with a little more salt (about 1/4 tsp).
Step 5 – Place them in the oven at 375° F (190° C)and bake for 15 minutes. Then take the tray out of the oven and flip each mushroom over.
Step 6 – Bake again for another 15 minutes, then flip them one more time. Bake for another 5-10 minutes until they are rubbery.
Step 7 – Take them out of the oven and allow them to cool on the tray for about 15 minutes. (They will continue to dehydrate a little more while they are cooking.)
Step 8 – Wipe off any excess oil with a paper towel. Store them in a glass jar or a plastic bag in a cool, dry place or in the fridge if you won’t be eating them in the next few days.
You can also break up pieces of the jerky and add it to your favorite vegan pasta dishes.
Pro Tips
- If you are going to be leaving them out of refrigeration for a long period of time, be sure to bake them until all of the liquid is out of the mushrooms.
- Watch the mushrooms closely towards the end of baking; they can go from crispy to burnt very quickly.
- It seems like a lot of mushrooms to start, but the mushrooms will shrink a lot in the dehydration process.
Storage
Mushroom jerky will keep well on the countertop for a few days. If you want it to keep longer, you can refrigerate it or freeze it. If you are taking it camping or backpacking, be sure to cook it until it is crispy and all the moisture is out, and it will keep for up to 2 weeks without refrigeration.
More mushroom recipes
- Fried Oyster Mushrooms
- King Oyster Mushroom Scallops
- Mushroom Pate
- Creamy Vegan Mushroom Pasta
- Wild Mushroom Gravy
- Mushroom Risotto
Mushroom jerky recipe
Mushroom Jerky
Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons light olive oil
- 2 teaspoons liquid smoke
- 1 teaspoon Bragg's Liquid Aminos
- 1/2 teaspoon salt
Equipment
Instructions
- Preheat your oven to 375° F (190° C).
- Wash and slice the portobello mushrooms about 1/4 inch in thickness.
- Pour 2 tablespoons of oil onto a metal baking sheet along with 2 teaspoons of liquid smoke, 1 teaspoon of liquid aminos (or soy sauce), and a sprinkle of salt. Stir it up and spread it around the bottom of the pan evenly.
- Place the sliced mushrooms on top of the marinade, allow them to sit for a minute or two to soak up some of the liquid, then flip them over. Sprinkle with a little more salt (about 1/4 tsp.)
- Place them in the oven at 375° F (190° C)and bake for 15 minutes. Then take the tray out of the oven and flip each mushroom over.
- Bake again for another 15 minutes, then flip them one more time. Bake for another 5-10 minutes until they are rubbery.
- Take them out of the oven and allow them to cool on the tray for about 15 minutes. (They will continue to dehydrate a little more while they are cooking.)
- Wipe off any excess oil with a paper towel. Store them in a glass jar or a plastic bag in a cool, dry place or in the fridge if you won’t be eating them in the next few days.
Notes
- If you are going to be leaving them out of refrigeration for a long period of time, be sure to bake them until all of the liquid is out of the mushrooms.
- Watch the mushrooms closely towards the end of baking; they can go from crispy to burnt very quickly.
- It seems like a lot of mushrooms to start, but the mushrooms will shrink a lot in the dehydration process.
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