Mushroom Jerky

I have experimented with a variety of vegan jerkys over the years made from tofu or seitan, but I finally came to my senses when I discovered that mushrooms create the perfect food for drying down into a chewy, savory snack. There is no need to puree the mushrooms and spread them out onto a drying rack to cut them into strips. Just cut each in half and dry them into perfect bite-sized pieces that can be daintily nibbled on one at a time or boorishly stuffed into your mouth while watching your sporting event of choice.

Most mushroom jerky recipes on the interwebs start with fresh mushrooms, under the reasonable idea that fresh is always best. My recipe starts with dried whole shiitake mushrooms. Dried mushrooms are easy to store, so you don’t have to worry about expensive fresh mushrooms going bad, and they are easily rehydrated, making it easier to soak in the marinating liquid.

Depending on which online expert you read, mushroom jerky can be stored in an airtight container at room temperature from 5 days to a couple of weeks. After that, you are better off storing them in the refrigerator. If you haven’t stuffed them all in your mouth by then, that is.

INGREDIENTS

• 1½ ounces whole dried shiitake mushrooms
• Marinade (see below)

Teriyaki Marinade

• ⅓ cup soy sauce or gluten-free tamari
• ⅓ cup water
• 2 cloves garlic, pressed
• 1 teaspoon fresh grated ginger or ¼ teaspoon dried ginger
• 2 tablespoons granulated sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon neutral vegetable oil (e.g. canola oil)

Barbecue Marinade

• ⅓ cup commercial barbecue sauce
• ⅓ cup water
• 2-3 dried chilies, crushed
• 1 tablespoon neutral vegetable oil (e.g. canola oil)

INSTRUCTIONS

1. Soak mushrooms in just enough boiling water to cover for at least 30 minutes until the mushrooms are completely rehydrated.
2. Mix together marinade ingredients and set aside in large bowl.
3. Drain mushrooms, remove stems, and cut each mushroom in half. Squeeze out the water and add mushrooms to the marinade.
4. Pour mushrooms and marinade in sealable plastic bag, press out any excess air, and place in refrigerator for at least an hour or overnight.
5. Spread out mushrooms on a baking sheet covered by parchment paper. Don’t let mushrooms touch each other.
6. Dehydrate mushrooms in dehydrator or a preheated 250°F oven for 1 to 2 hours until they are completely dry but still chewy.
7. Store in airtight container for 1-2 weeks at room temperature.