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–+ servings
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
Type Vegan Jerky
Flavor Savory
Prep Time 1 hour
Cook Time 6 hours
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.

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

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