Savory Mushroom Jerky Recipe for Chewy, Flavorful Snacks

Mushrooms are having a moment.

From fictional Spore Drives in Star Trek: Discovery to an expanded selection of culinary varieties at markets—Portobello, shiitake, maitake—and the growing interest in therapeutic applications like micro-dosing, mushrooms are everywhere.

Mushrooms have been part of my life since childhood—hunting for them with my father in Switzerland left fond memories. But what exactly are mushrooms? They’re not plants; they are fungi, with their own fascinating biology. That curiosity is part of why people go mushroom hunting.

We made a lighthearted video about hunting chanterelles a few years back. It’s a fun watch and captures some of the joy of foraging.

Fresh mushrooms are perishable. Some types may spoil within a couple of days, while others will keep up to ten days if stored properly—ideally in a paper bag in the refrigerator with a paper towel to absorb excess moisture.

🥘 Sautéing

Sautéing is one of the simplest and most satisfying ways to cook mushrooms. Start in a medium-hot pan with a pinch of salt and no fat; the mushrooms will release moisture, then reabsorb it. At that point add a splash of stock or wine and let them soak it up—what I call “feeding the mushrooms.” Finish with a touch of cream and chopped chives and serve over pasta for a decadent dish.

♨ Drying

Drying is an age-old preservation method. Slice mushrooms and dry them in a dehydrator at about 120°F for several hours. Store dried mushrooms in a glass jar for long-term use. To cook with them, rehydrate in warm water for 20–30 minutes, reserve the soaking liquid (it adds deep umami), squeeze and chop the mushrooms, and use them like fresh ones. One ounce of dried shiitake will typically reconstitute to about eight ounces.

❄ Freezing

Freezing works well when you want to preserve mushrooms for later. Sauté them (again, without additional fat) until they release and reabsorb their liquid, about six minutes. Flash-freeze the slices on a baking sheet for 30 minutes, then transfer to freezer bags. Thaw and add to stews, soups, or stir-fries for an instant boost of forest flavor.

🤔 Why mushroom jerky?

We love jerky because it’s flavorful, portable, and satisfying. Traditional jerky is meat-based, but mushrooms make an excellent plant-forward alternative—meaty, chewy, and easy to season. Enter mushroom jerky.

🍄 Best mushrooms for jerky

Large portobello caps are ideal: easy to slice and very meaty in texture. Shiitake and chanterelle work beautifully as well. Oyster mushrooms are another promising option to try.

🪥 Preparing portobello caps

Clean mushrooms with a paper towel or a small brush, trim the stem base if it’s dry, and slice the caps into roughly ½” pieces. Avoid soaking them—brushing is usually enough.

🫙 Marinade

I adapted my beef jerky marinade for mushrooms with great results. The recipe below offers a balanced mix of savory, smoky, and sweet notes. Using a bit of pineapple juice helps tenderize and adds mild sweetness—use it instead of a stronger vinegar.

Mix the marinade, pour into a zipper bag, add mushroom slices, remove as much air as possible (a straw trick works well), massage to coat, and marinate at least four hours or up to overnight.

⏲️ Using a food dehydrator

Arrange marinated slices in a single layer on the dehydrator racks at 120°F, leaving space between pieces. Drying times vary; check after two hours and then every 30 minutes until they reach your preferred balance of chew and slight crispness. My last batch finished in about 3.5 hours. A food dehydrator is a great investment if you plan on drying regularly.

Tip: Mushrooms are fungi; you don’t need to reach a specific internal temperature like you would with meat.

🧺 Storing

Mushroom jerky is not fully dehydrated like traditional jerky. Store it in an airtight container in the refrigerator for up to seven days.

🥾 How to enjoy mushroom jerky

Snack on it outdoors, chop it as a savory salad topper, toss into ramen, or share with friends. It’s versatile and travel-friendly.

📚 Fall in love with mushrooms

If mushrooms intrigue you, here are a few starter recommendations to learn more and deepen your appreciation:

Books:

Entangled Life by Merlin Sheldrake

Mycophilia by Eugenia Bone

Documentary:

Fantastic Fungi (2019)

Love mushrooms? Check out more recipes and articles within this site for ideas and inspiration.

• Homemade Beef Jerky
• Chanterelles – How To Find And Cook These Delicious Mushrooms
• Mushrooms – The Original World Wide Web
• Chicken Of The Woods
• Creamy Mushroom Pasta
• Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley
• Spinach Mushroom Omelette with Parmesan
• Creamy Balsamic Chicken with Mushrooms and Fresh Parsley

Did you make my Mushroom Jerky Recipe? Let us know in the comments below!

📝 Recipe

Mushroom Jerky Recipe

Why do we like jerky? It’s delicious, nutritious, and easy to carry when outdoors. Jerkies are traditionally meat-based. But if you love jerky and don’t eat meat, mushroom jerky is a delicious alternative.

5 from 2 votes

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Prep Time 10 mins

Cook Time 3 hrs

Marinating Time 12 hrs

Total Time 15 hrs 10 mins

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Equipment

• Food dehydrator

Ingredients

• 18 ounces large portobello caps
• ¼ cup light soy sauce
• ¼ cup Worcestershire sauce
• 1 teaspoon liquid smoke (hickory)
• 1 teaspoon freshly ground pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon pineapple juice
• For a spicy version, replace 1 teaspoon liquid smoke with 1 tablespoon hot pepper flakes.

Instructions

1. Clean portobello caps with a paper towel or brush and slice into about ½” pieces.
2. Mix all the marinade ingredients and pour into a resealable bag.
3. Add the sliced mushrooms, remove as much air as possible, and seal the bag.
4. Massage the bag so the mushrooms are evenly coated with the marinade.
5. Marinate at least 4 hours, up to overnight, turning the bag occasionally.
6. Arrange slices in a single layer on the dehydrator trays and set to 120°F. Make sure pieces don’t touch.
7. Check after about two hours; drying may take around 3.5 hours. Remove when slightly crispy outside and chewy inside.
8. Store in an airtight container in the refrigerator for up to 7 days.

Notes

• Great mushroom varieties for jerky include portobello, shiitake, chanterelle, and oyster.
• Marinating tip: Use a straw to remove most air from the bag before sealing to improve contact between marinade and mushrooms.
• Temperature: Mushrooms do not require a specific internal temperature like meat.
• Storage: Keep mushroom jerky refrigerated in an airtight container for up to 7 days.
• Serving ideas: Snack on the trail, chop over salads, add to ramen, or pack for outings.

Calories: 288 kcal |
Carbohydrates: 58 g |
Protein: 18 g |
Fat: 2 g |
Sodium: 3979 mg |
Potassium: 2720 mg |
Fiber: 9 g |
Sugar: 35 g |
Vitamin A: 786 IU |
Vitamin C: 24 mg |
Calcium: 144 mg

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