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.
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