135 minutes
A flavorful and spicy homemade mushroom jerky made with trumpet mushrooms and a chipotle marinade.
tablespoons
tablespoons
teaspoons
Chopped Canned Chipotle Chile
tablespoons
teaspoons
cups
Trumpet Mushrooms, cut lengthwise into ⅛-inch-thick slices
0 oz
1. Preheat Oven
Preheat your oven to 225°F and line a baking sheet with parchment paper.
2. Prepare Marinade
In a large bowl, whisk together the safflower oil, raw cane sugar, molasses, chopped canned chipotle chile, smoked paprika, tamari, and ¼ cup of water.
3. Marinate Mushrooms
Add the trumpet mushrooms to the bowl and toss them until they are thoroughly coated with the marinade.
4. Arrange on Baking Sheet
Spread the coated mushrooms in a single layer on the prepared baking sheet.
5. Bake Mushrooms
Bake the mushrooms in your preheated oven for 2 hours.
6. Cool and Enjoy
Once the mushrooms are done, remove them from the oven and transfer them to a cooling rack. Let them cool completely before enjoying your homemade Spicy Chipotle Marinated Trumpet Mushroom Jerky.
. Marinade Swap
. Liquid Smoke
. Spices
. Spice Blend
. Herbs
Choose fresh, firm King trumpet mushrooms for their meaty texture, ideal for jerky.
Dehydrate at 150°F (65°C) for several hours without rushing to prevent uneven drying and maintain texture.
Use a mandoline slicer for consistent 1/4-inch thick slices, ensuring even dehydration and texture.
Marinate the mushrooms for at least an hour, or overnight for a deeper flavor, ensuring they are fully submerged.
Jerky should be chewy but not brittle. If it cracks slightly without breaking when bent, it's ready.
Comments (0)