This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness. It's also a great snack to take camping! The mushrooms stay pretty chewy (no crunch except for some of the crispy ends); this method is a great option if you don't have a dehydrator.

Carolyn Casner
Source:, August 2020


Recipe Summary

15 mins
9 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Stir vinegar, soy sauce, oil, brown sugar, paprika, mustard and garlic powder together in a 9-by-13-inch baking dish. Add sliced mushrooms and stir to coat well. Cover and refrigerate for 8 hours or overnight.

  • Preheat oven to 250 degrees F. Line 2 large baking sheets with parchment paper and set a wire rack on each of the baking sheets.

  • Divide the mushrooms between the prepared racks, arranging them in a single layer, making sure not to overlap. Roast, rotating the pans halfway through, until the mushrooms are dried and shrunken, about 1 1/2 hours. They should have a chewy texture with crisp edges. Remove from oven and let cool completely.


To make ahead: Marinate mushrooms (Step 1) for 8 hours or overnight. Refrigerate jerky in an airtight container for up to 5 days.

Equipment: Parchment paper

Nutrition Facts

39 calories; protein 1.6g 3% DV; carbohydrates 4.2g 1% DV; dietary fiber 0.8g 3% DV; sugars 2.8g; fat 2g 3% DV; saturated fat 0.3g 1% DV; vitamin a iu 141.7IU 3% DV; vitamin cmg; folate 15.1mcg 4% DV; calcium 6.5mg 1% DV; iron 0.3mg 2% DV; magnesium 10.5mg 4% DV; potassium 193.4mg 5% DV; sodium 220.9mg 9% DV; added sugar 2g.