How to Make Mushroom Jerky - How to Make Mushroom Biltong - Vegan and Vegetarian Mushroom Jerky

Author: Whats4Chow

Recipe type: Mushroom / Jerky / Biltong

Mushroom jerky makes a great tasty snack, and works brilliantly chopped and sprinkled over salads and soups. With the exception of the drying time, mushroom jerky is quick and really simple to make.

Ingredients

4 Large brown mushrooms (or Porcini)
45ml Worcestershire sauce
45ml Light soy sauce
60ml Maple syrup (can substitute regular golden syrup)
60ml Cider vinegar
10ml Chilli powder
2.5ml Smoked paprika

Instructions

Combine the Worcestershire sauce, light soy sauce, maple syrup, cider vinegar, chilli powder and smoked paprika in a jug and stir this until well combined.
You will need large brown mushrooms, or porcini mushrooms as the have a well defined, robust flavor.
Cut the mushrooms into slices 12mm or a half inch thick.
Place the mushroom slices in a large non-reactive pan and pour the marinade mixture over the mushrooms.
Use a basting brush to pick up marinade from the pan and brush this over any spots you may have missed.
Cover the pan with cling-wrap and place this in your refrigerator overnight.
The following day, transfer the mushroom slices to a rack in another pan.
Set the temperature of your oven to 50c or 122f and place the tray in the oven.
Leave the oven door slightly open.
It will take around 10 hours for the mushrooms to dry. You want to be pliable and chewy, not bone dry.
And there we have it, a tasty, chewy wonderful batch of mushroom jerky.