I LOVE Italian cuisine, the bright and fresh flavors of their cuisine inspired this mushroom jerky recipe. Turned out delicious, that is, if you like pizza.
For those that choose not to eat meat or those decreasing meat intake, mushrooms are a great substitute. They can absorb so much flavor and the texture is meaty.
Choosing the Mushroom
For this recipe, I chose Porcini, but any variety will do. I also chose dried Porcini so there's no need to slice or wipe clean.
Porcini mushrooms are prized in Italian and French cuisine. They are described as having a nutty and earthy taste. So excited to try these!
Making the Marinade
Because, I am using dried porcini, there is no need to slice and wipe clean. So, we could actually skip a couple of steps and go right to making the marinade.
Blend all ingredients and pour into plastic bag with dried porcini mushroom slices. Can already smell the Italian marinade, yum!
I marinaded the mushrooms for a night in the fridge. Mushrooms are great for soaking up liquid, sometimes too great that the mushrooms sitting on the top half may not have any liquid.
So, I will flip the bag occasionally to marinade evenly. You could marinade anywhere from 4 hrs to 12 hours.
Drying the mushroom jerky
After the mushrooms are done marinating, it is time to prep them for dehydrator. First, I drain the mushrooms using a colander, to get the excess liquid off.
Then, place the mushrooms on a paper towel and gently pat off any excess liquid.
The mushrooms are now ready. Place mushrooms on dehydrator trays. I used my Nesco Dehydrator to make this recipe.
Make sure the mushrooms are evenly spaced so they are not sitting on top of one another. I set the temp at 125F and let it dehydrate anywhere from 4 to 6 hours.
Testing for when the mushroom jerky is finished
I like them crispy so I tend to dry them on the longer side. This is completely up to you and your preference of texture. You can check on them at 4 hours and decide from there.
This jerky has a bright, fresh taste bite to it. The oregano shines through and tastes like mushroom pizza without the carbs.
There probably won’t be any leftovers, but if you do, store them in an airtight container and leave it in a dark and cold place.
- ⅔ Cup Vegetable Broth
- 1 tablespoon lemon juice
- ½ teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
- 1 tablespoon white vinegar
- Combine all the marinade ingredients. Transfer to a ziplock bag.
- Place dried mushrooms in ziplock bag with marinade
- Let sit in fridge for 6 to 24 hours
- Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade
- Place mushrooms on dehydrator tray where they are not touching one another and dry at 125F for 4-6 hours
- The jerky is finished when it's crispy.
- Store leftovers in an airtight container and leave it in a dark and cold place.