Friends, I am so excited/anxious to share this recipe with you today! I’m excited because this teriyaki mushroom jerky recipe is Amazing (with a capital A!), and I’m anxious because I am also sharing my first ever video!!
I have been interested in video for the blog for a while now, but honestly, time to learn a new skill has been difficult to find. I am a bit of a perfectionist, and I know that this video is far from perfect, but you have to start somewhere. The more time that I spend making videos, the better they will get. I hope you enjoy it!
Watch how to make this Teriyaki Mushroom Jerky recipe
Recently, I tried a store-bought mushroom jerky that I absolutely loved. I knew I had to try to recreate it, and this recipe is so spot on! I have made it soooo many times just playing with this and that, I think you will love it too.
This mushroom jerky has a nice chew to it that reminds you of meat jerky. The ginger, garlic, and sriracha are absorbed well by the mushrooms during a long marinade, so their flavor is bold, but not overpowering.
Tips and tricks for the Teriyaki Mushroom Jerky recipe:
- The thickness of each slice of mushroom makes a huge difference in the final texture of the jerky. I cut mine about 1/3 an inch. If you make thinner or thicker slices, you can adjust the cooking time up or down to compensate.
- I tried making this recipe in the oven, and found the dehydrator to yield a much better texture! In the oven, the mushroom got crispy before it got chewy making them more like crackers than jerky.
- I also tried reducing the amount of sugar in the marinade, and I found the flavor lacking. In a future batch, I am planning to try this recipe with maple syrup instead of the brown sugar. Check back for updates!
- I only stock reduced sodium tamari, and have not tried this recipe with regular tamari or soy sauce. The mushrooms really absorb the flavors, and I think the full strength version would be way too much.
- ¼ cup reduced sodium tamari or soy sauce
- 3 TBS rice vinegar
- 2 TBS brown sugar
- 1½ tsp sesame oil
- 1 tsp sriracha
- 1 garlic clove, grated
- ½ inch ginger, grated (about 1 tsp)
- 8 oz portabella mushroom caps (2 large)
- Combine tamari, rice vinegar, brown sugar, sesame oil, sriracha, garlic, and ginger in a water tight container.
- Slice mushrooms to about ⅓ inch thick pieces. Marinade for about 8 hours in the tamari mixture, tossing to re-coat occasionally. Note: the mushrooms will release some of their liquid into the marinade, so you will see the volume of the marinade increase as it sits.
- Place mushroom slices on a dehydrator try, and dehydrate at 125 F for about 12 hours (use more of less time for thicker or thinner slices).
- Store in an air-tight container.
Any thoughts on using an air fryer for dehydrating?
Thank you!
I have never used an air fryer, so I cannot advise. If you try it, let us know how it turns out!
This is delicious! We made our first batch today (still drying but of course we had to “test” it.) Heading to our local mushroom farm to get more ports today! Addictive! Thank you for this recipe!
Thank you for letting us know that you enjoyed the recipe, Christine! Sounds like you have an awesome source for your mushrooms!