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Steak-ish Portobello Jerky

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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 1/4″ 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
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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.

Course Snack
Cuisine American
Keyword Mushroom Jerky, Portobello Jerky, Portobello mushrooms, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 55 kcal
Author Linda

Ingredients

Mushrooms

  • 8 oz Portobello mushrooms Evenly Sliced

Marinade

  • 1/4 Cup Balsamic
  • 3/4 Cup Vegetable Broth
  • 1 Tbsp A1 sauce
  • 1 tsp Avocado oil
  • 1/4 tsp Black Pepper
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Pink Sea Salt
  • 1/2 tsp Cumin

Instructions

  1. Combine all the marinade ingredients. Transfer to a ziplock bag.

  2. Wash mushrooms with cloth and slice in 1/4" uniform pieces

  3. Add mushrooms to ziplock bag and let sit in fridge for 6 to 24 hours

  4. Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade

  5. Place mushrooms on dehydrator tray where they are not touching one another and dry at 125F for 4-6 hours

  6. The jerky is finished when it's crispy.

Recipe Notes

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
  • Use a blender to get the most flavor out of the leeks
Nutrition Facts
Steak-ish Portobello Jerky
Amount Per Serving (40 g)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 389mg17%
Potassium 218mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 217IU4%
Vitamin C 1mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Steak-ish Portobello Jerky