Cooking and Baking

Mushroom Jerky Is Perfect For The 9 Days! (+4 Delicious Ways To Use It)

Sara and Yossi Goldstein January 2, 2022

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By: Sara Goldstein @tomatoes_tomahtos

It may not be the 9 days yet, but I bet it’s already on your mind. “What will I feed the meat-lovers in my life?” My solution? Mushroom Jerky!

Heaven and Earth just came out with 4 incredible flavors of Mushroom Jerky and I have to say, each one is delicious! It comes in Spicy Cajun, Garlic Cracked Pepper, Sesame Ginger, and Original Smokehouse. Sounds great, right?

Below I’ve created 4 tasty recipes that pair perfectly with each jerky flavor.

So when they inevitbly ask for a “meaty” meal, have Heaven and Earth Mushroom Jerky ready to go in the pantry- they’re also great for snacking!

Mushroom Ramen

It’s always a good time to have a delicious bowl of ramen! This totally parve version is heavy on the mushrooms, bringing a serious dose of delicious umami flavor to the table. Mushrooms are layered throughout the dish starting from the broth to the fresh mushrooms in the soup, and finishing with the smokey mushroom garnish.

Yields: 4 servings



1 ounce dried shiitake mushrooms
1 tablespoon canola oil
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon freshly grated ginger
32 ounces ramen or mushroom broth
1 and 1/2 tablespoons white miso paste
2 teaspoons soy sauce
3/4 pound fresh assorted mushrooms, sliced
2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1 tablespoon rice wine vinegar
freshly ground black pepper, to taste
4 soft boiled eggs, peeled and halved
scallions for garnish
1 package Heaven and Earth Smokehouse Portabella Jerky, roughly chopped



1. In a large bowl, combine shiitake mushrooms and two cups hot water; let stand until softened, about 20 to 30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.

2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about two minutes. Stir in reserved shiitake mushrooms until golden and browned, about three minutes. Stir in reserved mushroom water, broth, white miso paste, and soy sauce. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15 to 20 minutes.

3. Stir in assorted mushrooms; simmer until softened, about three to five minutes. Stir in ramen until noodles are just tender, about three minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.

4. Serve immediately, garnished with soft boiled eggs, green onions, and smokehouse portabella jerky.

Salmon Grain Bowl

This salmon grain bowl is a great lunch or lighter dinner option. I like to use brown rice for the base, but you can substitute with your grain of choice such as tri-color quinoa. The sesame ginger jerky helps balance the delicious Asian flavors in the bowl.

Yields: 2 servings



2 fillets of salmon
1/4 cup teriyaki sauce
2 packages Heaven and Earth brown rice, cooked according to package directions
2 Persian cucumbers, sliced
1 avocado, diced
1 package Heaven and Earth Sesame Ginger Portabella Jerky
1/2 cup shredded carrots


Miso Dressing:

4 teaspoons rice vinegar
1 tablespoon miso paste
2 teaspoons low-sodium soy sauce
1/2 teaspoon grated fresh ginger
2 tablespoons vegetable oil
2 teaspoons toasted sesame oil
1 tablespoon warm water



1. Preheat oven to 350 degrees Fahrenheit.

2. Place the salmon fillets in an oven-safe dish and pour the teriyaki sauce over them. Bake for approximately 20 minutes, or until the fish flakes easily with a fork.

3. While the salmon is baking, prepare the remaining components split between two bowls. Whisk dressing ingredients together.

4. Remove the salmon from the oven and place one fillet in each bowl. Pour miso dressing over the bowl immediately before serving.

White Mushroom Pizza

Mushroom pizza is one of our family favorite varieties! This is a “white” pizza, meaning no tomato sauce is used as a base. Instead, creamy ricotta melts in and mixes with shredded mozzarella to form a sauce-like base for the mushrooms.

Yields: 2 to 3 servings



1 ball ready-made pizza dough
2 tablespoons olive oil
1 pound sliced mixed mushrooms such as cremini, shiitake, or white button
1 small onion, thinly sliced
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1 cup shredded mozzarella cheese
3/4 cups ricotta cheese
1 package Heaven and Earth Garlic Cracked Pepper Jerky
truffle oil for garnish, if desired


1. Preheat the oven to 450 degrees Fahrenheit. Place your pizza stone in the oven to preheat for 30 minutes before cooking the pizza. (If you don’t have a stone, you can use a baking sheet.)

2. In a large skillet over medium-high heat, warm two tablespoons of the oil. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 to 12 minutes. Add the garlic, oregano, thyme, and salt. Continue cooking for one minute more. Remove from the heat and cool completely.

3. On a lightly floured piece of parchment paper, roll the dough ball into a 12-inch circle. Place dollops of ricotta cheese around the dough, leaving a half-inch border for the crust. Next, sprinkle the shredded mozzarella and cooked cooled mushrooms. Bake for approximately 10 minutes, or until the crust is golden brown and the cheese is browned and bubbly. Garnish with mushroom jerky. Drizzle with truffle oil, if desired.

Spicy Mushroom Pasta

The secret to this yummy spaghetti dish is homemade tomato sauce. It’s super easy to pull together! I love to use the spicy jerky as a garnish, as it packs a punch that pairs beautifully with the tomato sauce.

Serves 2


1 tablespoon olive oil
1/2 onion, diced
4 large mushrooms of your choice, sliced
8 ounces spaghetti, cooked according to package directions
1/4 cup heavy cream
1/2 cup pasta water (reserve before draining)
1 package Heaven and Earth Spicy Portabella Jerky, for serving



1 teaspoon olive oil
1/2 onion, diced
5 garlic cloves, finely diced or minced
2 tablespoons tomato paste
1 (24.3-oz) jar Tuscanini Diced Tomatoes
1/2 cup water
1 teaspoon dried Italian herbs, or sub for 1/2 teaspoon oregano and 1/2 teaspoon basil

crushed red pepper

salt and pepper


1. Start by making the tomato sauce. Heat one tablespoon oil in a saucepan on medium heat, then add half an onion and the garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chili flakes, salt and pepper, and mix well to combine. Reduce heat and simmer for 15 minutes.

2. Bring a large pot of water to a boil. Add spaghetti and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving half a cup of the pasta cooking water.

3. Approximately five minutes before the pasta has cooked, heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender. Pour prepared tomato sauce into the frying pan, as well as heavy cream and reserved pasta water.

4. Drain the spaghetti and quickly add it to the frying pan, too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approximately one to two minutes. Garnish with jerky.