Spicy Sesame Shiitake Jerky

Spicy Sesame Shiitake Jerky

Sweet, a Little Spicy - and a Healthy, Chewy, Delicious snack that includes the versatile Shiitake Mushroom! Great for eating on the go or while camping and enjoying Mother Nature.

Recipe courtesy of Krista Towns



  • 2 tablespoons brown sugar
  • 3 1/2 tablespoons coconut aminos or low sodium soy sauce
  • 1 small garlic clove, grated or minced
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five spice powder
  • 1/8 teaspoon chili flakes- or more if you like it really spicy!
  • 1/3 cup water 8 ounces shiitake mushroom caps, whole, stems removed. Or may substitute portobello or oyster mushrooms, sliced 1/4” thick.
  • Sesame seeds


Combine all marinade ingredients in a small saucepan over medium high heat, bring to simmer, then stir, remove from heat, and let cool. Pour over mushrooms and refrigerate in a sealed plastic bag for at least 6 hours or overnight.

Preheat oven to 225 degrees.

Drain the mushrooms (reserving marinade for another batch) and place separately on a baking pan lined with parchment paper and sprinkle with sesame seeds.

Cook for about 1 1/2 to 2 hours, turning once or twice during roasting time until the mushrooms are tender and chewy and dried around the edges. Remove, let cool and enjoy. Store leftovers in a sealed plastic bag in the refrigerator for 3-4 days.

Heat 2-3 inches oil in a heavy saucepan to 330-350 degrees and fry the wontons, working in batches until golden brown.

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Grab some fresh mushrooms