If you’re in the mood for a plant-based snack that packs a punch, look no further than this Smoked Mushrooms Jerky. It’s savory, smoky, and just slightly sweet – the perfect combination for any snacking occasion. This recipe showcases how simple ingredients can be transformed into a high-flavor, low-calorie delight.
Imagine thick slices of mushrooms marinated in a bold, tasty mixture, then slow-smoked to create that satisfying jerky texture. It’s not just a snack; it’s an experience. Whether you’re on a road trip or just lounging at home, this jerky is sure to satisfy your cravings.
Deliciously Smoky Plant-Based Jerky
This Smoked Mushrooms Jerky is a unique treat, showcasing thick, chewy mushroom strips enhanced by a rich marinade.
The savory, smoky flavor combined with a hint of sweetness makes each bite irresistible, perfect for satisfying hunger without the guilt.
Whether enjoyed at home or during outdoor activities, this jerky offers a fantastic snacking option that everyone can appreciate.
Preparation Techniques
Creating this delightful jerky starts with choosing the right mushrooms.
Portobello caps or king oyster mushrooms yield the best results, providing a meaty texture that holds up well during the smoking process.
Following proper preparation steps, including slicing and marinating, ensures that each piece is infused with flavor.
The Marinade Magic
The marinade is the heart of Smoked Mushrooms Jerky.
Combining soy sauce, olive oil, apple cider vinegar, and a touch of maple syrup creates a bold flavor profile.
Spices such as smoked paprika, garlic powder, and black pepper add depth, while optional cayenne provides a subtle kick.
Allowing the mushrooms to soak in this mixture not only enhances their taste but also prepares them for the smoking phase.
Smoking Process
Smoking the mushrooms transforms them into a chewy, satisfying snack.
Setting the smoker to a low temperature enables a gradual infusion of smoky flavor, allowing the mushrooms to dry without losing their texture.
Flipping the strips halfway through ensures even exposure to the smoke, resulting in a consistent flavor throughout.
Storage and Serving Suggestions
Once cooled, Smoked Mushrooms Jerky can be stored in an airtight container in the refrigerator for up to a week.
For longer preservation, vacuum sealing or freezing is recommended, maintaining the jerky’s quality over time.
Serving this jerky with a sprinkle of smoked paprika and a small dish of soy sauce not only enhances its presentation but also adds extra flavor when enjoyed.
Nutritional Benefits
This jerky is a low-calorie snack option, providing approximately 60 calories per serving.
With minimal fat and a good balance of carbohydrates and protein, it serves as an excellent alternative to traditional meat jerky.
Packed with flavor and nutrition, Smoked Mushrooms Jerky is a snack that satisfies both taste and dietary preferences.
Deliciously Smoky Plant-Based Jerky
This Smoked Mushrooms Jerky is a unique treat, featuring meaty mushrooms enhanced by a rich marinade. The smoky flavor combined with a hint of sweetness makes each bite irresistible, perfect for satisfying hunger without the guilt.
Ingredients
- 1.5 lbs large mushrooms (portobello caps or king oyster mushrooms work best)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp olive oil (or avocado oil)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp liquid smoke (optional, for extra smoky punch)
- Pinch of cayenne (optional, for heat)
Instructions
- Prepare the Mushrooms: Clean mushrooms with a damp paper towel. Do not rinse directly with water as they absorb moisture. Slice into thick, even strips (¼” to ½” thick). For king oysters, slice lengthwise; for portobello, cut into wide strips.
- Make the Marinade: In a bowl, whisk together soy sauce, olive oil, vinegar, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and liquid smoke (if using).
- Marinate: Place mushroom slices in a zip-top bag or shallow container. Pour marinade over mushrooms, mix well, and refrigerate for at least 4 hours or overnight, stirring occasionally to ensure even soaking.
- Smoke: Preheat your smoker to 180°F (82°C). Use woods like apple, cherry, or hickory for a deep, savory note. Remove mushrooms from the marinade and pat them dry gently with a paper towel. Arrange mushroom strips on a wire rack or directly on the smoker grate, leaving space between each. Smoke for 2.5 to 3.5 hours, flipping once halfway through until they feel dry and chewy but not brittle.
- Cool & Store: Let jerky cool completely. Store in an airtight container in the fridge for up to a week. For longer storage, use a vacuum sealer or freeze in batches.
Cook and Prep Times
- Prep Time: 15 minutes
- Marination Time: 4–12 hours
- Smoking Time: 2.5 to 3.5 hours
- Total Time: 3–4 hours plus marinating time
Nutrition Information
- Calories: Approximately 60kcal per serving
- Fat: 3g
- Protein: 2g
- Carbohydrates: 8g
