📝 About This Recipe
Transform the humble, meaty King Oyster mushroom into a sophisticated snack that rivals traditional beef jerky in both texture and depth. This recipe utilizes a 'pressed and smoked' technique to achieve a satisfyingly chewy pull, infused with a complex brine of hickory smoke, tamari, and dark maple syrup. It’s a plant-based revelation that captures the essence of the great outdoors, making it a perfect high-protein treat for hikers and gourmets alike.
🥗 Ingredients
The Mushrooms
- 1.5 pounds King Oyster Mushrooms (large, firm stems with small caps)
The Umami Brine
- 1/2 cups Tamari or Low-Sodium Soy Sauce (provides the salt and base savoriness)
- 2 tablespoons Apple Cider Vinegar (for a bright, acidic tang)
- 3 tablespoons Dark Maple Syrup (grade A or B for caramel notes)
- 1 teaspoon Liquid Smoke (Hickory or Mesquite flavor)
- 1 tablespoon Toasted Sesame Oil (adds a rich, nutty finish)
- 1 tablespoon Worcestershire Sauce (ensure vegan-certified if necessary)
The Spice Rub
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Freshly Cracked Black Pepper (coarse grind is best)
- 1/2 teaspoon Chipotle Powder (for a subtle, lingering heat)
- 1/2 teaspoon Ginger Powder
👨🍳 Instructions
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1
Clean the King Oyster mushrooms with a damp cloth; avoid washing them under water as they act like sponges and will become soggy.
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2
Slice the mushroom stems lengthwise into thin strips, approximately 1/8 to 1/4 inch thick. Aim for uniform 'planks' to ensure even drying.
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3
In a large mixing bowl, whisk together the tamari, apple cider vinegar, maple syrup, liquid smoke, sesame oil, and Worcestershire sauce until well combined.
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4
In a separate small ramekin, blend the smoked paprika, garlic powder, onion powder, black pepper, chipotle, and ginger.
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5
Submerge the mushroom slices into the liquid brine. Let them marinate for at least 30 minutes, but no more than 1 hour, or they may become overly salty.
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6
Preheat your smoker or oven to 165°F (75°C). If using a smoker, fruitwoods like apple or cherry provide a delicate sweetness that complements the mushrooms.
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7
Remove the mushrooms from the brine and gently pat them with a paper towel to remove excess surface moisture.
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8
Lay the slices in a single layer on a wire rack set over a baking sheet. Ensure no pieces are overlapping to allow for maximum airflow.
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9
Evenly sprinkle the spice rub over both sides of the mushroom planks.
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10
Place the racks into the smoker or oven. If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
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11
Smoke-dry for 3 to 5 hours. Check the texture at the 3-hour mark; the jerky is done when it is dark, shrunken, and leathery, but still pliable enough to bend without snapping.
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12
Remove from heat and let the jerky cool completely on the racks. The texture will toughen up further as it reaches room temperature.
💡 Chef's Tips
Use King Oyster mushrooms specifically, as their dense stems provide the necessary 'meatiness' that other mushrooms lack. Don't skip the pressing step if your mushrooms seem very watery; a light press between towels before marinating helps the brine penetrate. If you prefer a 'bark' on your jerky, increase the maple syrup slightly to encourage caramelization. Store the finished jerky in an airtight glass jar; it will stay fresh for up to two weeks, though it rarely lasts that long! For a spicier kick, add a teaspoon of sriracha or gochujang to the liquid brine.
🍽️ Serving Suggestions
Pair with a crisp, cold India Pale Ale (IPA) to cut through the smoky umami flavors. Serve as a surprising addition to a charcuterie board alongside sharp cheddar and dried apricots. Roughly chop and use as a 'bacon bit' substitute over a creamy potato leek soup. Enjoy as a high-energy snack during a long hike or road trip. Combine with smoked almonds and dried cranberries for a sophisticated savory trail mix.