OYSTER MUSHROOM JERKY RECIPES

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THE BEST HOMEMADE MUSHROOM JERKY RECIPE – PEOPLE'S CHOICE ...



The Best Homemade Mushroom Jerky Recipe – People's Choice ... image

This recipe creates a mushroom jerky that is smoky, slightly spicy, and vinegary. The mushrooms remain pretty chewy which we really enjoyed. It’s a snacking experience that will keep you coming back for more. Plus, it’s easy to make.

Provided by Brian Bianchetti

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 1

Number Of Ingredients 10

8 ounces shiitake mushrooms
¼ cup coconut aminos or low sodium soy sauce
2 teaspoons rice wine vinegar
½ tablespoon chili garlic paste (Sambal Olek or Sriracha)
1 tablespoon sesame oil
1 tablespoon brown sugar
¼ teaspoon smoke paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Remove the stems from the mushrooms. Slice or tear the mushroom caps into desired size. Remember, the mushrooms will shrink about 40-50% during the cooking process. Prep accordingly.
  • Mix coconut aminos, rice wine vinegar, chili garlic paste, sesame oil, smoked paprika, and black pepper, garlic powder, and onion powder in a bowl or plastic bag. Add the mushrooms to a bowl or bag and mix well. Refrigerate for a minimum of 30 minutes and up to 24 hours.
  • Preheat the oven to the lowest temperature possible (minimum of 250°F).
  • Line a baking sheet with parchment paper. Transfer mushrooms to baking sheets. When transferring mushrooms allow excess marinade to drip off before adding to the pan.
  • Cook for one hour. Remove the baking sheet from the oven and flip mushrooms. Cook for an additional hour or depending on the size of the mushrooms and your desired finished texture.
  • Let cool and enjoy.

Nutrition Facts : ServingSize 1

MUSHROOM JERKY RECIPE | EATINGWELL



Mushroom Jerky Recipe | EatingWell image

This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness. It's also a great snack to take camping! The mushrooms stay pretty chewy (no crunch except for some of the crispy ends); this method is a great option if you don't have a dehydrator.

Provided by Carolyn Casner

Categories     Healthy Vegetarian Mushroom Recipes

Total Time 9 hours 45 minutes

Number Of Ingredients 8

3 tablespoons cider vinegar
3 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon packed brown sugar
1 teaspoon smoked paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
4 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices

Steps:

  • Stir vinegar, soy sauce, oil, brown sugar, paprika, mustard and garlic powder together in a 9-by-13-inch baking dish. Add sliced mushrooms and stir to coat well. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 250 degrees F. Line 2 large baking sheets with parchment paper and set a wire rack on each of the baking sheets.
  • Divide the mushrooms between the prepared racks, arranging them in a single layer, making sure not to overlap. Roast, rotating the pans halfway through, until the mushrooms are dried and shrunken, about 1 1/2 hours. They should have a chewy texture with crisp edges. Remove from oven and let cool completely.

Nutrition Facts : Calories 38.7 calories, CarbohydrateContent 4.2 g, FatContent 2 g, FiberContent 0.8 g, ProteinContent 1.6 g, SaturatedFatContent 0.3 g, SodiumContent 220.9 mg, SugarContent 2.8 g

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MUSHROOM JERKY RECIPE | EATINGWELL
This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness. It's also a great snack to take camping! The mushrooms stay pretty chewy (no crunch except for some of the crispy ends); this method is a great option if you don't have a dehydrator.
From eatingwell.com
Reviews 5
Total Time 9 hours 45 minutes
Category Healthy Vegetarian Mushroom Recipes
Calories 38.7 calories per serving
  • Divide the mushrooms between the prepared racks, arranging them in a single layer, making sure not to overlap. Roast, rotating the pans halfway through, until the mushrooms are dried and shrunken, about 1 1/2 hours. They should have a chewy texture with crisp edges. Remove from oven and let cool completely.
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