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    Home » Vegan Jerky Recipes

    Steak-ish Portobello Jerky

    Published: Feb 22, 2020 · Modified: Nov 1, 2021 by Linda · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    I LOVE making portobello steaks for my meat conscious friends. Turns out, they also are good for making delicious jerky.

    mushroom jerky on white dish on cutting board with A1 steak sauce bottle

    Mushrooms are a great substitute for meat.  Not only are they meaty, but packed with great vitamins.

    Choosing the Mushroom

    For this recipe, I chose Portobello mushrooms, but really any will do. Portobello mushrooms have a decent size to them and are easy to slice.

    Hand wiping dirt from Portobello mushroom with wet paper towel

    I prefer to gently wipe dirt from mushroom using a damp wet paper towel rather than soaking them in water.  Mushrooms have a tendency of absorbing water and I'd rather them absorb the flavorful marinade.

    Hands slicing Portobello mushrooms in even strips on cutting board

    Slice mushrooms evenly about ¼" thick so it could dehydrate evenly.  I chose to scoop the gills from underneath the mushroom cap to make it less messy.

    To scoop out or not, is entirely up to you.  Also, can dehydrate the stems as well, but I chose not to.  Place aside.  Now it's time for the marinade.

    Making the Marinade

    I've done this marinade before to make my mock steaks and the end result is deliciousness. The smokiness from the marinade with the earthy flavored mushrooms combines well.

    Sliced mushrooms in marinade in ziplock bag

    Whisk ingredients together and pour into the ziplock bag with sliced mushrooms.  Can already smell the cumin and smoked paprika, yummy!

    Do an overnight marinade in fridge or marinade anywhere from 4 to 24 hours. Mushrooms love soaking up liquid so make sure to rotate bag occasionally for that even soak.

    Drying the Mushroom Jerky

    After the mushrooms are done marinading, it's time to prep them for dehydrator. First, I drain the mushrooms using a colander to get excess liquid off.

    drained mushrooms in colander and sliced mushrooms on paper towel

    I place sliced mushrooms on paper towel and gently pat any excess liquid. It's all smelling delicious.  The flavors really shine the longer it sits.

    sliced mushrooms on tray of dehydrator on table

    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 to 125F and let it dehydrate anywhere from 4 to 6 hours.

    Testing for when the Jerky is Finished

    I like it crispy so I dehydrate them on the longer side. This is up to you and your preference of texture.  Start checking after 4 hours for your sweet spot. It should tear easy.  Eat asap!

    breaking a piece of mushroom jerky, A1 bottle on table

    I love this recipe for its simplicity and its familiar steak taste. If you like that meaty flavor, this one is for you.  It's got that tang from the A1 and balsamic and the smokiness from the cumin and paprika.  It's a keeper.

    I doubt you will have left overs but if you do, keep in airtight container and leave in dark and cold place.

    A1 sauce bottle and mushroom jerky on white plate on table

    Chef's Tips:

    • Clean mushrooms with damp cloth to get dirt off
    • Slice mushrooms in uniform pieces so it dehydrates evenly
    • Marinade for at least 24 hours to get maximum flavor
    mushroom jerky on white dish on cutting board with A1 steak sauce bottle

    Steak-ish Portobello Jerky

    If you like that meaty flavor, this one is for you.  It's got that tang from the A1 and balsamic and the smokiness from the cumin and paprika.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 6 hours
    Course: Snack
    Cuisine: American
    Type: Vegan Jerky
    Flavor: Savory
    Servings: 4
    Calories: 55kcal
    Author: Will

    Ingredients
     

    Mushrooms

    • 8 oz Portobello mushrooms (Evenly Sliced)

    Marinade

    • ¼ Cup Balsamic
    • ¾ Cup Vegetable Broth
    • 1 tablespoon A1 sauce
    • 1 teaspoon Avocado oil
    • ¼ teaspoon Black Pepper
    • ½ teaspoon Smoked Paprika
    • ¼ teaspoon Pink Sea Salt
    • ½ teaspoon Cumin

    Instructions

    • Combine all the marinade ingredients. Transfer to a ziplock bag.
    • Wash mushrooms with cloth and slice in ¼" uniform pieces
    • Add mushrooms to ziplock bag and 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.

    Pro Tips

    Cook's Tips:

    • Clean mushrooms with washcloth to get dirt off
    • Slice in uniform pieces so it dries easily and finished at the same time

    Nutrition

    Serving: 40g | Calories: 55kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 218mg | Fiber: 1g | Sugar: 5g | Vitamin A: 217IU | Vitamin C: 1mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Steak-ish Portobello Jerky
    « Sour Sriracha Deer Jerky
    Cherry Bomb Beef Jerky »

    Reader Interactions

    Comments

    1. Dolly says

      September 20, 2022 at 9:57 pm

      Thank you for posting this! I loved beef jerky back when I was a meet eater. I look forward to trying this recipe.

      Reply
    2. Cyn says

      May 13, 2022 at 5:22 pm

      Any tips for using the oven to dehydrate?

      Reply
      • Will says

        May 13, 2022 at 7:20 pm

        Place the marinated mushrooms on a cooling rack atop a baking pan and place in an oven set to the lowest temperature it has. This is normally about 170°F. Prop the door open with a wooden spoon so the moisture can escape and dry for 4-6 hours. Check them often to make sure they are to your liking (don't forget to let them cool for a couple minutes before eating/testing them). Hope you enjoy them Cyn!

        Reply
    3. Jenifer says

      October 31, 2021 at 12:59 pm

      Use a blender to get the most out of leeks? What leeks? I did not see leeks in this recipe! Am I missing a part of it?

      Reply
      • Will says

        November 01, 2021 at 12:46 am

        Sorry Jenifer, thanks for pointing that out. That was a tip for our Vegan Mushroom Jerky. Not sure how it got there! There are no leaks in this recipe. Thanks again!

        Reply
    4. Jim Mears says

      June 20, 2021 at 10:40 pm

      Balsamic??? Balsamic vinegar?? Balsamic marinade?? I'm lost.

      Reply
      • Will says

        June 20, 2021 at 10:50 pm

        Balsamic vinegar

        Reply

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