Preserving Your Wild Fungi Harvest: Mushroom Jerky
The first time I attempted to make mushroom jerky was purely as an experiment. I had a surplus of maitake/hen of the woods and had read that their meaty stems were perfect for jerky. I eat meat jerky maybe once a year, usually while on a road trip. I certainly didn’t have high expectations for the fungi version.
But oh, how I was wrong! The first batch made me want more. Over the next few years, I tested a wide variety of species, some worked incredibly well, others not at all (I’m looking at you, Chicken of the Woods…).
Whether store-bought or wild, you need a mushroom with thickness and body. Hen of the Woods are a classic choice. But my two favorite fungi for jerky are Black Staining Polypore and Berkley’s Polypore. And the great news is, they are in season right now throughout New England!
Neither one receives the culinary praise they deserve. In fact, most foragers don’t even bother to harvest them. More for us! Both are wonderfully chewy with lovely umami notes and are always a hit at my wild food picnics.
To make your own jerky, be sure to use a young specimen or the juicy end fronds of an older one. Harvest at least 1 pound. Next up, all you need are some cupboard items and apple cider for your marinade mix. Think of the marinade like you would a BBQ sauce or rub. A wide variety of herbs and spices will work, so play around! I used a very basic recipe and added a few flavors that I know I like.
Ingredients
- At least one pound of mushrooms
- Approximately 1 cup of organic apple juice or apple cider (orange juice will work too)
- 3-4 tablespoons of soy sauce
- 1-2 tablespoons of honey
- 1 tablespoon of sriracha sauce (gives it a nice depth of flavor)
- Ground mustard
- Paprika
- Cayenne Pepper
- White pepper
Instructions
Shred the pieces to approximately half inch wide, then throw them into a pot of boiling water for 10 to 12 minutes, until the mushrooms have released their juices.
In a separate container, make your jerky marinade. The marinade is easily adjusted based on your flavor preferences.
Once the mushrooms are cooked, transfer them into the marinade container, shake thoroughly, and place in the fridge for 24 hours, shaking every 8 hours.
Evenly spread pieces atop parchment paper, then set dehydrator to 145 degrees for 6-8 hours.
Enjoy for up to a year, if stored properly.
Not sure how to identify Black Staining Polypore or Berkeley’s Polypore? Join me in August for a fungi forage!
August Group Forages & Picnics
- August 9 – Foraging Class: Edible, Medicinal & Poisonous Fungi, Plants and Herbs (Medford, MA)
- August 10 – Foraging Walk: Edible, Medicinal & Poisonous Fungi, Plants, Berries and Herbs (Topsfield, MA)
- August 16 – Mushroom Identification Walk & Forage: Edible, Medicinal & Poisonous Fungi (Lynn, MA)
- August 17 – Mushroom Identification Walk & Forage: Edible, Medicinal & Poisonous Fungi (Needham, MA)
- August 24 – Foraging Walk & Monthly Wild Food Picnic (Waltham, MA)
- August 30 – Foraging Walk: Edible, Medicinal & Poisonous Fungi, Plants, Berries and Herbs (Framingham, MA)
- August 31 – Fungi Foraging Walk: Edible, Medicinal & Poisonous Fungi, Plants and Herbs (Lincoln, MA)
[…] (pictured below), pork loin dusted with wild sumac and ramp salt, elderflower jam atop soft cheese, Black Staining Polypore jerky, ramp kimchi, pickled sea beans and a wild greens salad made with goodies plucked from the local […]