Harissa Mushroom Jerky (No Dehydrator Needed)

Sliced mushrooms are roasted into smoky, sweet, spicy perfection from a harissa spiced marinade and a slow cook method that allows for a jerky like dried texture without using a dehydrator. Opt for a more bacon-like texture (less dry), if that appeals. It’s a great vegan and nutrient dense snack or taco ingredient.

Good Lord, I’m not sure what inspired me to create a mushroom jerky recipe, but here it is! I love cooking with mushrooms (Check out my mushroom hub) because of how versatile they are, like in my very simple Three Ingredient Mushroom Soup, my even simpler seared Lion’s Mane Mushrooms, or my Shredded Bulgogi-Style Mushrooms & Tofu . I use this mushroom jerky recipe in my Mini Mushroom Tacos, for a flavor bomb recipe- so check that out. Enjoy this jerky as a snack or serve it as a bacon alternative , with your eggs, or in a sandwich.

Make a smoky, spicy, sweet mushroom version of jerky that is not quite as chewy but even better tasting.

RECIPE RECAP:
~ If you can slice portobellos into 1/8″ slices and mix together a harissa marinade, then you can achieve a mushroom jerky that is as satisfying as traditional jerky, no dehydrator needed .
~Plan of attack:
1. mix marinade and slice mushrooms. 2. toss both together and cook for 45 min. 3. eat as is, or use as a vegan side or taco ingredient.

Ingredient notes

• Mushrooms- my top choice is portobello mushrooms, since their wide brim allows for long slices. Oyster (especially king oyster) mushrooms hold up well also, and you can use shiitake for great flavor, but they will slice up for smaller little jerky pieces.
• Marinade- All seven ingredients are key to the marinade, but you can sub brown sugar for maple syrup, and white for apple cider vinegar. If you don’t want to make my harissa spice blend, you can add a dash of spicy harissa paste (1 tsp), or tabasco, or ideally use a blend of a few spices- see recipe card notes, for the harissa spice flavor.

Step-by-step instructions

• After slicing the mushrooms 1/8″ thick, and mixing the marinade, you will coat the slices in the marinade using your fingers, but taking care not to end up with most of the marinade on your hands. Lay out on the prepared pan, while oven preheats to 375.

• Bake the mushrooms for up to about 45 minuites. It’s crucial to watch and taste, in addition to timing the bake, so that you achieve just the right level of doneness. See recipe card noted.

Alternative steps for a thick, more bacon like texture:

• Slice the mushrooms 1/4″ thick, mix the marinade, and coat the slices in the marinade using your fingers, but taking care not to end up with most of the marinade on your hands. Lay out on the prepared pan, while oven preheats to 375.

• Bake the more thickly sliced mushrooms for up to about 45 minutes (or as little as 30 minutes- it depends). It’s crucial to watch and taste, in addition to timing the bake, so that you achieve just the right level of doneness. See recipe card noted.

Above shows the thicker cut bacon style jerky used for my Mini Harissa Mushroom Tacos

Tips for making, serving and storing harissa mushroom jerky

• Slicing- aim for 1/8″ (I do this by hand, but a mandoline slicer works great as well) slices unless you want the more bacon style version (then 1/4″ works). Buying pre-sliced mushrooms is a great time saver, and I often do this with portobellos.
• Clean up- I recommend using parchment paper under the mushrooms for easy clean up. That said, because we are cooking vegetables and not meat or fat, the clean up is still pretty easy without parchment. I’ve prepared the recipe both ways.
• Serving options-
  • option to serve with a traditional eggs and toast breakfast
  • added to a grain bowl
  • top a salad
  • use in a sandwich or my Mini Mushroom Tacos
  • use on a charcuterie board (healthy or vegan option to cured meats)
  • Or, you can simply eat it as a snack, much like you would some kale chips. It is really flavorful and delicious on its own.
• Storing- Since this is not a true jerky that would have been fully dehydrated/dried, you need to cover and store in the fridge. It is delicious cold, straight out of the fridge (again, not the same as authentic jerky), bring to room temperature, or reheat in oven or on stove to eat with eggs or tofu scramble or to use in tacos.