Who doesn’t love jerky? Jerky – so wonderful and in so many varieties and flavors, bought or homemade. And now comes mushroom jerky. Just imagine: the next time you go for a walk in the woods, you admire the wonderful variety of mushrooms, reach into your pocket and treat yourself to a piece of mushroom jerky full of umami, Asian flavors and a little spiciness.
I have used porcini mushrooms here, but this recipe works with any (edible) mushroom that is a reasonable size. And if it’s not mushroom season, oyster mushrooms and king oyster mushrooms also make wonderful mushroom jerky.
And if you love mushrooms in general, then take a look at my various mushroom recipes: Porcini mushrooms, chanterelles, king oyster mushrooms, chanterelles and more!
Dried meat & snack classics: “Jerky” – An introduction
When we talk about “jerky”, we enter a world in which meat (and more) is preserved, seasoned and transformed into a snack with a bite. Originally, jerky varieties came from cultures in which preservation was essential for survival – today they are consciously enjoyed as a flavorful snack, for on the go, when hiking, with beer or simply in between meals.
The term “jerky” comes from the English jerked meat, i.e. seasoned, dried meat. In the traditional method, meat is thinly sliced, marinated and then slowly dried – often air-dried, in smoke or in an oven at a low temperature. The result is an intense aroma, concentrated flavor and a chewy texture.
However, as with many culinary terms, “jerky” has long since achieved more than the simple image of “dry beef in a bag” – there are variants with game meat, poultry, fish and nowadays even plant-based alternatives. And mushrooms are perfect for this. I’ll tell you right away: once you’ve acquired a taste for it, your dehydrator will only be busy with mushroom jerky.
The best-known types of jerky & regional differences
Beef jerky (beef)
The most common variant is the classic beef jerky. Thinly sliced beef is marinated (e.g. with soy sauce, Worcester sauce, garlic, pepper, smoke) and dried. The USA has a huge tradition in this area – the modern jerky industry there is financed by large quantities. The flavors range from sweet and hot to smoky and spicy. In Germany and Europe, such varieties are increasingly on the market, often from small producers with an artisan touch.
Game and lamb jerky
A little more exotic: game meat (deer, roe deer, wild boar) is processed into jerky – here the natural flavor is often more prominent, less sweetness, more depth and perhaps herbs or forest notes. In Scandinavian or Alpine regions, game jerky is part of the outdoor or hunting snack tradition. Lamb or goat can also be used – usually with a Mediterranean spice.
Poultry and fish jerky
Poultry (e.g. turkey, chicken) and fish (e.g. salmon or mackerel) also undergo jerky treatments. These varieties often have a more delicate taste and are somewhat less “robust” than classic beef or game jerky. Fish jerky variants (dried fish with seasoning) exist in Asia in particular – the boundaries between snack and jerky are blurred here.
Why jerky? What advantages and special features
A snack with substance: Jerky offers compact protein (depending on the type of meat and marinade) and little moisture – making it ideal for on the go or as a hearty snack. It also scores points for taste and texture; chewing alone contributes to the enjoyment. And once you’ve tasted the umami-rich taste of mushroom jerky, you’ll want more.
From a nutritional point of view, the preservation is interesting – the growth of microorganisms is inhibited by reducing the water content and, if necessary, using salt or smoke cooling. Of course, quality counts – good meat, high-quality ingredients, clean processing.
At the same time, jerky has a high “snack factor”: You eat it consciously, not just on the side. The seasoning, the consistency and the experience are different to classic potato chips or salty snacks. And this is where I clearly see the connection to nature with a mushroom jerky – consciously enjoying the success of the last mushroom picking on the next walk through the forest.
But now: Mushroom Jerky
Now it’s getting creative: because when you think of jerky, meat is the first thing that comes to mind – but why not mushrooms? Mushroom jerky, i.e. dried, marinated mushroom slices or mushroom strips, is an exciting vegan (or vegetarian) variation – with its own character and taste.
Why mushrooms?
Mushrooms have a meaty texture and a pronounced umami flavor – ideal for a jerky treatment. When mushrooms are thinly sliced, marinated and then gently dried or “jerkied” in the oven at a low temperature, the result is a crispy, chewy texture that can surprise. Mushroom jerky is a great alternative for anyone who wants to avoid meat or simply try something new.
First things first: almost all edible(!) mushrooms are questionable or even poisonous when raw. This means that the mushrooms are not only gently dried, but also put in the oven for 15 minutes at 160 degrees, as in the first step here. An exception could be made for the porcini mushrooms used here, as these can also be eaten raw, but not everyone can tolerate this either. However, for oyster mushrooms and the like, strong heating as the first step is essential.
Typical mushroom varieties and their special features
- Mushrooms or brown mushrooms: easily accessible, mild flavor, versatile for marinating.
- Shiitake: Intense umami, firmer texture, very suitable for a strong seasoning (e.g. soy sauce, sesame oil, smoked paprika).
- Oyster mushrooms: Large surface area, good structure, flexible in drying.
- Porcini mushrooms or other wild mushrooms: more aroma, forest notes, special origin – ideal for gourmet jerky.
Marinade & flavor ideas
Mushroom jerky thrives on seasoning: you can be creative here. Here, of course, I present an Asian marinade that goes wonderfully with wild mushrooms thanks to its salty, spicy and umami-rich flavors. You can find the detailed recipe below. And feel free to comment, I’d love to hear your suggestions and comments. But try something new. For example, how about a marinade based on olive oil, Mediterranean herbs and lemon zest? Or if Asian, then the ever-popular teriyaki sauce, which is best and easiest to make yourself.
Drying / Production
- Cut the mushrooms into even, thin slices or strips (e.g. 2-4 mm).
- Dry in the oven at a high temperature (15- 170 degrees) with the door slightly open until the mushrooms have the desired consistency (chewy but still slightly pliable, not yet crispy dry).
- Then leave the mushrooms to cool and place in a Ziploc bag with the prepared marinade. Marinate in the fridge for 48-72 hours.
- Remove from the marinade (collect the marinade!), dry on kitchen paper, place on a rack for the dehydrator*(or oven), topping of your choice or none at all.
- Dry in the dehydrator at 40-50 degrees for 4-7 hours. The decisive factor is the consistency: dry-leathery, still somewhat pliable.
- After drying, leave to cool and seal well – mushroom jerky does not keep as long as highly water-reduced meat, but well protected in an airtight container it will remain edible for several weeks. Or store in the fridge.
Tip 1: The collected marinade is perfect for another portion of mushroom jerky or as a sauce for an Asian dish. Try it ml as a sauce for minced meat in the style of a laab gai. Yum!
Tip 2: Shichimi Togarashi*, this great, spicy Japanese seasoning mix, which I have also used here, or chopped Aonori*– delicious seaweed flakes, possibly with sesame seeds – are wonderful Asian toppings.
Taste & effect
In direct comparison to meat jerky, mushroom jerky is often somewhat lighter to chew, but has surprising depth – the umami potential of the mushrooms plays a major role. The flavor of the marinade becomes more noticeable. And because mushrooms are not “raw meat”, the snack has a slightly different effect – perhaps more refined, more vegetal and earthy.
Commitment & moments of pleasure
- Ideal as a vegan/vegetarian snack for on the go, when hiking, as a side dish or alternative at a barbecue.
- Also perfect for sharing: A bowl of mushroom jerky alongside meat jerky can provide variety.
- Smoky, strong varieties go well with beer or craft beer – with wine perhaps the lighter Mediterranean flavors.
- Also in a BBQ context: skewered on wooden skewers, briefly placed over smoke or indirect heat – for a smoky twist.
Conclusion
Whether classic beef jerky, wild meat jerky or creative mushroom jerky: this snack combines shelf life, flavor and chewing sensation in a special way. The world of jerky is expanding – from the American road trip snack to the outdoor tradition and the vegan alternative with mushrooms.
So the next time you reach into a bag of jerky or plan your own recipe: think meat or mushroom, pay attention to the marinade, texture and origin – and enjoy consciously.
Mushroom Jerky – Der Snack aus dem Wald
- Total Time: 0 hours
Ingredients
400 g frische Pilze wie Steinpilze, Austernseitlinge, Shiitake, etc.
150 ml helle Sojasauce
60 ml Austernsauce
2 EL Wasser
2 EL Reisessig
4 EL brauner Zucker
1 EL Chilisauce
1 1/2 TL Knoblauchpulver
1 1/2 TL Ingwerpulver
1/ 1/2 TL Zwiebelpulver
Shichimi Togarashi oder Aonori-Algenflocken als Topping
Instructions
Die Pilze putzen und in 2-4 mm dicke Scheiben schneiden, nicht zu klein.
Die Pilze im vorgeheizten Backofen auf Backpapier bei 160 Grad für ca. 15 Minuten trocknen. Sie sollten noch biegsam und nicht ganz trocken sein.
In der Zwischenzeit aus den Zutaten die Marinade herstellen. Den Zucker dabei einrühren bis er sich aufgelöst hat.
Die Pilze aus dem Backofen nehmen, abkühlen lassen, dann zusammen mit der Marinade in einem Ziploc-Beutel für 48-72 Stunden im Kühlschrank marinieren.
Die Pilze aus der Marinade nehmen (Marinade auffangen für weiteres Pilz Jerky oder als Sauce) und auf Küchenpapier abtrocknen und mit Küchenpapier weitgehend trocken tupfen.
Die Pilze auf Gitter für das Dörrgerät (oder Backofen) legen, mit Topping der Wahl bestreuen und bei 40 – 50 Gard für 5 – 7 Stunden trocknen. Wichtiger als die Zeit ist die Konsistenz der Pilze. Sie sollten ledrig-trocken und noch etwas biegsam sein, nicht ganz ausgetrocknet.
Das Pilz Jerky lässt sich luftdicht verschlossen oder im Kühlschrank für 2-3 Wochen (Kühlschrank länger) aufbewahren. Am besten gleich snacken!
- Prep Time: 20 Minuten
- Marinieren: 48 Stunden
- Cook Time: 5 Stunden
- Method: Trocknen
- Cuisine: Asian Fusion
