Step 1

Preheat the oven to 350 F

Step 2

Combine the jerky marinade ingredients and puree in a blender, then strain and reserve.

Step 3

Cut the mushrooms into 1/4 inch slices. Some mushrooms can be pulled apart into pieces, such as oyster mushrooms or maitake.

Step 4

Lay the mushrooms on a baking sheet with parchment paper and bake at 350 F for 10 minutes, or until just wilted.

Step 5

Remove the mushrooms to a bowl and pour the marinade over them. Cover the bowl with cling film, pressing it down on the surface. You can use a resealable plastic bag too.

Step 6

Stir the mushrooms occasionally to ensure even coloration.

Step 7

Keep the mushrooms refrigerated in the marinade for 24-72 hours. They'll have the best color after at least two days.

Step 8

Drain the mushrooms in a colander and blot with paper towels. You can use the excess marinade to make 1-2 more batches of jerky and it will keep in the fridge for a long time.

Step 9

Toss the mushrooms with any additional spices or seasonings now, if using.

Step 10

Lay the mushrooms on dehydrator trays and dry at 100 F for 5-6 hours, or until pliable, but not brittle.

Step 11

Store the finished jerky in a bag or jar in the fridge. It will last for a long time.