A high-protein, umami-packed snack made from mushrooms instead of meat. Chewy, smoky, and satisfying — perfect for meal prep or road trips.

FEATURED STANDOUTS

Mushrooms

Earthy, meaty, and umami-rich, mushrooms form the foundation of this jerky. Their natural savoriness is intensified through the preparation process, mimicking the satisfying depth typically found in meat-based jerky. King oyster mushrooms are particularly recommended for their thick, substantial texture, which provides a satisfyingly meaty bite once dehydrated.

Egg White Powder

This ingredient serves as a crucial binder, helping to hold the mushroom pieces together. Egg white powder does more than provide structure. It also adds to the desired chewiness of the jerky. This gives it that characteristic resistance and mouthfeel.

Whey Protein Powder

Whey protein powder is included to boost the protein content. It elevates the nutritional profile of the mushroom jerky. This makes it a more substantial and satisfying snack. It subtly enhances the texture without overpowering the natural mushroom flavor.

Liquid Smoke

A few drops of liquid smoke infuse the jerky with a distinctive smoky, BBQ-like aroma and flavor. This ingredient is essential for a traditional jerky experience. It adds a layer of savory complexity. This complements the earthy mushrooms.

TIPS & TRICKS FOR THE BEST HIGH PROTEIN MUSHROOM JERKY

Marinate overnight for the deepest flavor

To ensure maximum flavor penetration, it is highly recommended to marinate the mushroom slices overnight. This extended soaking time allows the mushrooms to fully absorb the savory essences of the marinade. This results in a more intensely flavored jerky.

Choose king oyster mushrooms for a thick, meaty bite

For the best texture, opt for king oyster mushrooms. Their robust and dense flesh holds up well during the dehydration process. This yields a jerky with a satisfyingly thick and meaty bite. It closely resembles traditional meat jerky.

Bake low and slow to dehydrate without burning

The secret to perfectly dehydrated jerky lies in the baking process. A low and slow baking temperature is essential to gradually remove moisture from the mushrooms without charring or burning them. This method ensures the jerky becomes firm and chewy. It retains its desirable flavor while avoiding any acrid, burnt notes.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Oven or dehydrator

parchment paper

baking sheet

SIMILAR INGREDIENTS TO

GRILLED HALLOUMI, EGGPLANT AND ALFALFA WRAP

MOUSSAKA

SPICY BBQ JACKFRUIT + KALE SLAW WRAP

ENJOY THIS RECIPE WITH

CLASSIC POT ROAST

AVOCADO WASABI PASTA SALAD

RACK OF LAMB OVER JALAPENO FARRO

RECIPE

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