The Ultimate Mushroom Jerky Recipe (2024)

Published:Jan 11, 2023· Modified: Jan 11, 2023 by Keri Bevan

This mushroom jerky recipe is the vegan version of beef jerky. If you haven't noticed, mushroom jerky is THE THING in the world of plant-based eating. Once you try it, you'll see why. It's satisfyingly chewy, loaded with rich umami flavor and super easy to make.

First of all, I'll give you instructions for making mushroom jerky in the oven, because almost everyone has an oven; and, I wanted to make this recipe accessible to as many people as possible.

I'll also give you instructions for making this mushroom jerky recipe in your air fryer or dehydrator. So, if you have one of those appliances, you'll be able to make it there too. Experiment to find what works best for you.

Top Tip: If you love mushrooms, you should definitely check out my 43 Amazing Vegan Mushroom Recipes.

Reasons You'll Love This Mushroom Jerky Recipe

✅You only need about 5-10 minutes hands on time to make this recipe. The rest of the time is hands-off marinading and cooking time.

✅You can make this recipe in the oven, air fryer or in your dehydrator (if you have one.)

✅Mushroom jerky is low in calories and fat. Plus it's loaded with B Vitamins, antioxidants and fiber.

✅It's flexible. You can use my recipe as a template, while experimenting with your own marinades.

Ingredients & Substitutions

• Portobello Mushrooms: I used Portobello mushrooms because they're readily available, and they have a nice meaty texture with lots of umami flavor. However, any mushroom will do. Shiitake mushrooms and oyster mushrooms both make excellent choices. You could also use a combination of mushroom varieties.
• Soy Sauce: I recommend using a low sodium soy sauce. You could also use tamari or coconut aminos. For more information on the suitability of soy sauce for a vegan diet, see: Is Soy Sauce Vegan?
• Sriracha Sauce: I used Sriracha sauce, because that's what I had on hand, but any chili garlic sauce will work in this recipe. You could also use sambal oelek.
• Maple Syrup: I love the rich, earthy taste of real maple syrup (not the fake kind) for mushroom jerky. However, feel free to replace it with brown sugar.
• Rice Wine Vinegar: Rice vinegar is less tangy than most vinegars, and that's why I love it in this recipe. Having said that, I've also made mushroom jerky using apple cider vinegar and white wine vinegar. The taste is a bit stronger, but it still works really well.
• Liquid Smoke: I hesitated to include this ingredient in my recipe, because it might be hard for some people to find. If that's the case for you, simply substitute the liquid smoke with 2 teaspoons of smoked paprika. What we're aiming for is nice smoky flavor.

How To Clean Portobello Mushrooms

First things first, you'll need to clean the Portobello mushrooms. I'm sure you've heard that it's not a good idea to wash mushrooms with water because they absorb it and end up waterlogged. But, that's not entirely correct.

The best way to wash mushrooms is to put them in a colander and shower them with water for about 20 seconds. Make sure that the mushrooms are whole, not sliced.

Next, remove the mushrooms from the colander, spread them out on a clean surface, and wife them with a damp paper towel. Voila! Clean Portobello mushrooms ready to use in the ultimate mushroom jerky recipe:)

Let's get started!

How To Make Mushroom Jerky In The Oven

• Put your mushrooms in a colander and shower them with water for about 20 seconds. Transfer them to a clean work surface, and wipe with a damp paper towel.
• Next, slice the mushrooms into ¼ inch slices. Try to keep your slices roughly the same size so they cook evenly.
• In a 9x13 inch baking pan, combine the mushroom jerky marinade ingredients.
• Transfer your mushrooms to the pan, and toss to fully coat in marinade. Cover the pan with cling film and refrigerate for 30 minutes to overnight. I almost always leave my mushrooms to marinate for at least 4 hours, but if you're pressed for time 30 minutes is the minimum amount of time they'll need to marinate.

• Preheat the oven to 250 F (120 C). Line a baking tray with parchment paper.
• Using tongs, remove your mushrooms from the marinade, allowing any excess to drip off. Space them out evenly on the baking tray.
• Bake on the middle shelf for 1 hour.
• Finally, remove the tray from the oven, and flip the mushrooms. Rotate the tray in the oven and bake for an additional hour.
• Once the jerky has cooled, store in an airtight container at room temperature.

Dehydrator Instructions

If you have a dehydrator and you'd prefer to make this recipe there, here's the instructions:

1. Make the mushroom jerky as you would for the oven. Follow steps 1-4 as per the recipe card.
2. Heat your dehydrator to 145 F (63 C).
3. Using kitchen tongs, remove the Portobello mushrooms from the marinade and space them out evenly on the dehydrator trays.
4. Dehydrate for 4-6 hours, rotating the trays at the half way point.
5. Once the jerky has cooled, store in an airtight container at room temperature.
   • If you own a food dehydrator check out my crispy dried zucchini chips!

Mushroom Jerky In An Air Fryer

1. Make the mushroom jerky as you would for the oven. Follow steps 1-4 as per the recipe card.
2. Mist the insert in your air fryer with cooking spray.
3. If your air fryer requires preheating, preheat it to 180 F (82 C).
4. Spread the mushrooms out evenly on the air fryer insert. You may need to work in batches, depending on how big your air fryer is.
5. Air fry the mushroom jerky for 2 hours, flipping it over every 30 minutes.
6. Once the jerky has cooled, store in an airtight container at room temperature.

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