• Egg Free Mama

Easy Mushroom Jerky

Hear me out. Years ago, jerky became synonymous with road trips for me. Years later, my sulphite intolerance, meant that jerky was largely not available to me. When I started veering into the largely plant-based/plant-forward diet for my family and myself, I started musing whether a plant-based, soy-free version could exist. And, lemme tell ya....this is the real deal. A perfect snack for road trips or picnics, and super easy to make in your oven or dehydrator. I used oyster mushrooms for this, but I think shiitakes or king oysters would be good too. And you can really flavour the marinade however you like--add smoke or a safe teriyaki sauce, or honey garlic. I used a maple soy base and it's so good.


Ingredients:

1 package of oyster mushrooms

1/2 cup tamari, soy sauce, or coconut aminos

1/4 cup dark honey

1/4 cup maple syrup

1 tsp garlic powder

1/4 cup apple cider vinegar

1 tsp black pepper

1 tbs umami powder*

*this is optional because it can be a tricky ingredient to find. I make mine by grinding a variety of dried mushrooms into a fine powder. It gives the jerky a depth of flavour that I really love. You could also use smoked paprika or even a dried seaweed to supplement this.



Directions:

Using your blender, combine all ingredients (except your mushrooms!). Place combined sauce along with mushrooms into a resealable plastic bag big enough to fit your mushrooms. Coat generously and allow to marinade over night in the fridge.


The following day, preheat oven to 200F. Using a cooking rack, sprayed with cooking spray, lay mushrooms in one layer to allow for maximum air contact. If you don't have a rack, you can use a parchment lined tray and just flip your mushrooms a few times during dehydration. The rack also allows for the moisture to drip off the mushrooms, allowing them to dry faster. Bake on your dehydration setting (or lowest oven setting--you can also keep the oven door slightly open for this) for around 60-90 minutes or until the mushrooms are well dried...you want them chewy but not crunchy.







Let cool completely, then store in an airtight container. Enjoy your jerky as a snack, or add to salads or soups as a smokey, bacon sub.


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