Mushroom Jerky

Mushroom Jerky

This Korean yukpo style oyster mushroom jerky is vegan, spicy and delicious!



  • ½ dl Soy sauce
  • 1 tbsp sugar / honey
  • 4 cloves of crushed garlic
  • 1 tbsp red chili flakes
  • 1 tbsp sesame toasted seeds
  • ½ tsp liquid smoke (optional)


Put the mushrooms and the water in a pan and bring it to a boil. Let the mushrooms simmer on a low heat for about 15 min. Take off the heat and let it cool down.

Put the mushrooms in a jar or zip-lock bag and add the soy sauce, sugar, garlic, chili flakes, sesame seeds and liquid smoke. Add water from the boiling pan if needed, making sure that the mushrooms are submerged in the marinade. 

Store the jar/bag in the fridge for 8 – 36 hours. The longer they marinate the more intense the flavor.

Dry the mushroom pieces in a food dehydrator or in the oven at 60-70C for 6-8 hours, turning them once half-way.

Enjoy with a beer or store in an airtight container (room temperature 2 weeks, refrigerated up to 3 months).

Dried oyster mushrooms in our webstore

Dried oyster mushrooms 50 g

Dried oyster mushrooms 150 g

Dried oyster mushrooms 150 g
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