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Mushroom jerky is having a moment, thanks in part to the success of Pan’s Mushroom Jerky on the American channel ABC’s Shark Tank, but also the ever-rising popularity of vegan and plant-based diets. It’s also really easy to make. You’re essentially just marinating and dehydrating mushrooms.
Of course, being easy to make isn’t by itself a great reason to try mushroom jerky. Looking for a meat-free alternative to the classic beef jerky might be enough for new vegans, but let us assure you that, done right, mushroom jerky is also incredibly delicious. As well as a satisfyingly chewy – hell, even meaty – texture, mushroom jerky also boasts a deep umami flavour. It’s so mouthwatering it will have you constantly craving just one more bite.
But do you know what else? Mushroom jerky is also super healthy.
Mushrooms have been an important part of diets across the world since time immemorial – and with good reason. They’re a decent source of protein for a start, which is why they’re often the crux of a plant-based lifestyle. But they’re also rich in phytonutrients, which have been found to protect against all manner of common diseases, from cancer and heart disease, to diabetes and neurological disorders.
Another reason mushrooms are crucial for meat-free diets is that they’re an excellent source of the B vitamins riboflavin, niacin and pantothenic acid, which are good for cardiovascular and skin health, but also for maintaining a healthy digestive system, like fibre, which mushrooms are also rich in.
It may surprise you to learn that mushrooms, pound for pound, contain comparable amounts of fibre to potatoes and wholemeal bread. A less commonly known benefit of all that important fibre is that it helps keep cholesterol in check and can encourage healthy weight loss.
To us, having a delicious and healthy snack that stores well for long periods seems like a pretty good reason (or is that three reasons?) to learn how to make mushroom jerky. And it isn’t just easy to make either, but also fun to experiment with.
Here we’ll walk you through the foundations of mushroom jerky so you can start playing around with your own flavour combinations and seeing which ones you like best. You’ll soon stumble upon your own “secret” recipe for handing down through the generations.
How to Make Mushroom Jerky
As mentioned at the top of the article, mushroom jerky is essentially just mushrooms that are marinated and then dehydrated. You can use pretty much any type of mushroom, but you’ll naturally want to use a marinade that complements the unique flavour of whichever fungi you go for.
That said, you can’t go too wrong by combining the following basic marinade ingredients:
- Soy sauce and/or Worcester sauce for emphasising the natural umami of the dried mushrooms.
- Maple syrup for the required sweetness. This is pretty much essential, but you can also try similar syrups.
- Vinegar to add sharpness for balance. Choose something relatively sweet and not overpowering, like cider vinegar or rice vinegar.
- Liquid smoke for that crucial smokey flavour, without which it’s barely jerky.
Specific types of mushrooms can also come with their own benefits too. Portobello mushrooms, for instance, are already a popular plant-based burger substitute due to their size and shape, and the same characteristics make them especially good for mushroom jerky. At least if you desire long streaks of jerky – the type particularly well suited to packing for hikes and long cycling adventures – as opposed to small, flaky pieces best served as finger food.
Whichever of those situations you need mushroom jerky for, The Healthy has two excellent mushroom jerky recipes for you to get started with here, namely portobello jerky and super umami-rich shiitake jerky.
Note that both recipes use a dehydrator, which is generally the most hygienic way to dry foods. However, they’re not exactly the most common kitchen appliance. If you don’t have one, you can also spread them out on a baking tray and dry them in the oven on a low heat, making sure to turn them and generally keep an eye on them regularly.
It’s also possible to air-dry your mushroom jerky by leaving them in the sun. However, even though this isn’t as risky as air-drying meat jerky due to the comparatively low risk of bacterial contamination, you should still exercise caution doing so.
Tips for the Correct Way to Cook Mushrooms
Are you diving head first into the wonderful world of mycology? Learning to get the best out of mushrooms is an essential part of any self-respecting chef’s repertoire, but also a fascinating subject in itself.
We can help you get started. Click here to discover 15 different mushrooms and how to cook them – from everyday button mushrooms to morels, maitake, and all sorts of fungi that look absolutely out of this world. Oh, and you may also be interested to learn that the common wisdom is now officially wrong – boiling mushrooms isn’t just OK, it may even be the best way to cook them.
