BBQ Mushroom Jerky Recipe

BBQ Mushroom Jerky Recipe
Gluten Free, Vegan, Dairy Free
Store in an airtight container in a cool dry place. Consume within 1 week.

This BBQ Mushroom Jerky harnesses the healing power of Chaga mushrooms, packed full of antioxidants it's the perfect pre-workout snack. Its sweet, salty, smoky, and spicy flavour make it great for adding to trail mix and topping salads



  1. Start by removing the stalks from the mushroom caps and slicing into 1/4" thick slices, then do the same for the caps. Then, cut the slices from the caps in half and set to one side.

  2. Next, whisk together the remaining ingredients in a medium to large shallow bowl until fully combined then add a handful of the sliced mushrooms and coat in the marinade. Continue to add more mushrooms until all of them are fully coated. Transfer to an airtight container, along with the marinade, and place into the fridge overnight or for about 6-8 hours in order to allow the flavour to soak into the mushrooms.

  3. Drain the mushrooms in a large mesh sieve, over a bowl, and leave to drip any excess moisture for about 10 minutes. Reserve the marinade to add to sauces, stir fry, or soups.

  4. Line a dehydrator tray with non-stick paper or a silicone baking mat then evenly distribute the slices across the tray. You will most likely need 2 trays for this. Set the dehydrator to 52°C/125°F for about 8-10 hours. Halfway through turn the jerky and leave to dehydrate further. If using an oven, line your baking tray(s) and place into the oven on the lowest heat with the oven door ajar.

  5. The jerky will be ready once it is dry to the touch and chewy in texture. Store in an airtight container in a cool dry place. Consume within 1 week.


The Maple Syrup can be swapped for Agave Syrup if preferred

21 June 2019 - 4:29pm