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Korean Chili Mushroom Jerky



6 portobello mushroom caps, cut into 1/4” slices

1/4 c apple cider vinegar

1/4 c soy saucetamari or coconut aminos

2 T raw honey

2 T toasted sesame oil

1 tsp smoked paprika

1 tsp garlic powder

1/4 tsp fresh ginger, minced

1/4 tsp Yai’s Thai chili garlic hot sauce

1/4 tsp liquid smoke (optional)


Combine marinade ingredients in a glass mixing bowl and whisk to blend.

Transfer sliced mushrooms to a large ziplock-style bag; pour in marinade, seal bag and shake to distribute until marinade is completely absorbed.

Strain out any excess liquid using a colander or mesh strainer.

Arrange mushroom slices on silicone dehydrator sheets or a jelly roll pan. Mushrooms should not be touching.

Dehydrate (or convection) at 115F for about 6 hours, checking periodically for doneness. Finished jerky should be mostly dry with a slightly chewy texture. ♥