Mushroom Jerky
User Reviews
4.9
Mushroom Jerky
Description
This Mushroom Jerky recipe starts by finely chopping mushrooms and blending them with soy sauce, hot chili oil, garlic and onion powders, and brown sugar to create a flavorful mix. Vital wheat gluten is incorporated to bind ingredients and develop a dough that can be rolled and sliced. The dough is flattened into thin rectangles and cut into strips shaped like jerky.
Baking these strips yields a chewy texture with rich savory flavors balanced by a touch of sweetness and spiciness from the chili oil. The vital wheat gluten gives the strips the elasticity needed to simulate traditional meat jerky’s firmness. The drying process concentrates the flavors and transforms the mushrooms into a portable snack.
This recipe allows adjustments to seasoning levels to suit personal taste. The notes emphasize wiping mushrooms dry rather than washing to avoid excess moisture and advise adding gluten incrementally to achieve the right dough consistency. This plant-based jerky provides a satisfying alternative for mushroom enthusiasts and those seeking meat-free snacks.
Ingredients
- 1 mushrooms any variety is fine, 8-ounce package
- 2 tablespoons soy sauce
- 2 tablespoons Chili oil hot
- 1 teaspoon garlic powder
- 1 ½ teaspoons onion powder
- 2 tablespoons brown sugar
- ½ cup vital wheat gluten
- ½ cup barbecue sauce
Instructions
- Place the mushrooms in a food processor. Process until chopped in small pieces.
- Add soy sauce, hot chili oil, garlic powder, onion powder, sugar, and wheat gluten. Process until smooth (If your mixture is too moist to the point where you will not be able to shape it into jerky strips, add 1 tbsp of vital wheat gluten. Process the added vital wheat gluten and check your mixture.
- Preheat the oven to 400 degrees F (204 degrees C).
- While the oven is preheating, remove mushroom mixture from the food processor. Place it on a flat surface and shape into a thin rectangle. Using a rolling pin, roll it out until it flattens.
- Slice the rectangle into thin strips. They should be about an inch wide. In this step, if your mixture is sticky and difficult to work with, bring it back to the food processor and add one more tablespoon of vital wheat gluten. Repeat this process until you achieve a mixture that is very easy to work with and does not stick to your hands or your surface.
- Place the strips on a baking sheet with parchment paper or silicone mat. Cook for 15 minutes and then flip. Cook for 15 more minutes.
- Remove from the oven and brush on BBQ sauce on both sides of the strip. Cook for 5 to 10 more minutes, or until the sauce has thickened.
- Remove from heat and enjoy!
Notes
- Wipe mushrooms clean instead of washing to prevent excess moisture absorption.
- Add vital wheat gluten gradually to achieve a dough that is firm but not sticky.
- Seasonings and sauces can be adjusted to taste before shaping and baking the jerky strips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6strips
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 587mg | 24% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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