Mushroom Biltong: The South African Snack You Didn't Know You Needed
If you grew up in South Africa, biltong isn't just a snack — it's a way of life. It's in the boot of the car for road trips. It's on the counter at every braai. It's the thing you smuggle through customs when you visit family overseas. I get it. I love biltong as much as the next person. But here's the thing that got me thinking: what if you could get that same salty, savoury, chewy satisfaction — that deep umami hit — without the meat? What if mushroom biltong in South Africa could become the next big thing in your snack drawer?
I know, I know. Before you close this tab, hear me out. I've been growing mushrooms in Cape Town since 2019, and one of the biggest surprises along the way has been how incredible oyster mushrooms are when you dry them out with the right spices. The texture is shockingly close to the real thing. The flavour? With the right marinade, it's honestly addictive. And you can grow the mushrooms yourself, at home, in about a week. No cattle required.
This recipe is for the curious, the health-conscious, the plant-based crowd, and — honestly — for the biltong purists who just want to try something new. Let's get into it.
Why Oyster Mushrooms Make the Best Mushroom Biltong
Not all mushrooms are built for biltong. You need something with real body — a mushroom that tears into strips, holds a marinade, and dries into something chewy rather than crumbly. That's the oyster mushroom. Specifically, Pleurotus ostreatus.
Oyster mushrooms have a naturally meaty texture that other varieties just can't match when it comes to making mushroom biltong South Africa style. Their fibrous structure means that when you tear them (never cut — more on that later), they separate into long, irregular strips that look and feel remarkably like traditional biltong. They also have a mild, slightly savoury flavour that acts as the perfect canvas for bold spices.
What makes this even better? You can grow oyster mushrooms at home in just 4–7 days with a Pink Oyster Mushroom Grow Box. No special equipment, no farming experience, no load shedding worries (they grow in the dark, actually). Just open the box, spray with water, and watch them fruit. Fresh, homegrown mushrooms straight into your biltong marinade — it doesn't get better than that.
Mushroom Biltong Recipe: Ingredients (Serves 4)
Here's everything you need to make a proper batch of mushroom biltong at home. Most of these ingredients are already in your kitchen cupboard.
- 500g fresh oyster mushrooms (stems trimmed, torn into thick strips)
- 60ml soy sauce or tamari (use tamari for a gluten-free version)
- 30ml apple cider vinegar
- 15ml Worcestershire sauce (look for a vegan version if you're keeping it fully plant-based)
- 10ml smoked paprika
- 5ml ground coriander
- 5ml black pepper, coarsely ground
- 3ml garlic powder
- 2ml cayenne pepper (adjust up or down depending on your heat tolerance)
- 5ml brown sugar or coconut sugar
- A generous pinch of salt
That's it. Simple ingredients, massive flavour.
How to Make Mushroom Biltong: Step-by-Step Method
Step 1 — Prep the Mushrooms
Start by cleaning your oyster mushrooms. Give them a gentle brush or wipe with a damp cloth — you don't want to soak them, as they'll absorb too much water and take forever to dry. Trim off any tough stem ends.
Now, here's the crucial part: tear your mushrooms into thick strips by hand. Don't use a knife. When you tear oyster mushrooms, they separate along their natural fibres, creating rough, uneven surfaces with loads of texture. These rough edges are what grip onto the marinade and give you that authentic biltong chew. Cut mushrooms just don't hold flavour the same way.
Pat the strips dry with a clean kitchen towel or paper towel. The drier they are going in, the better they'll absorb the marinade.
Step 2 — Marinate
In a large bowl, whisk together the soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, ground coriander, black pepper, garlic powder, cayenne pepper, brown sugar, and salt. Give it a taste — it should be bold and punchy, because the flavour will mellow slightly as the mushrooms dry.
Toss your torn mushroom strips into the marinade and mix thoroughly, making sure every piece is well coated. Cover the bowl and let it rest in the fridge for a minimum of 2 hours. But if you want my honest advice? Leave it overnight. The difference between a 2-hour marinade and an overnight soak is the difference between good mushroom biltong and unforgettable mushroom biltong. The mushrooms soak up all that spice and develop a depth of flavour that just can't be rushed.
Step 3 — Dry Your Mushroom Biltong
You've got two options here, depending on what equipment you have:
Option A: Oven Method
Preheat your oven to 60°C (the lowest setting on most ovens). Lay the marinated mushroom strips on a baking rack set over a lined baking tray — you want air to circulate underneath. Leave the oven door slightly ajar (a wooden spoon wedged in works perfectly) to let moisture escape. Dry for 4–6 hours, flipping the strips once halfway through.
Option B: Dehydrator Method
If you have a dehydrator, set it to 55°C and spread the strips out in a single layer. Dehydrate for 5–7 hours. This gives the most consistent results and is my preferred method for larger batches.
How do you know when they're done? The strips should be chewy but not brittle — exactly like real biltong. If they snap cleanly, you've gone too far. If they're still soft and floppy, give them another hour. You're looking for that perfect leathery resistance when you bite into a piece.
Step 4 — Rest and Store
Once dried, let your mushroom biltong cool completely at room temperature. This is important — if you seal them while still warm, you'll trap moisture and end up with mould.
For storage: a paper bag in a cool, dry spot will keep them perfectly for up to 5 days (if they last that long). For longer storage, pop them in an airtight container in the fridge where they'll stay good for up to 2 weeks. But honestly, in my experience, a batch rarely survives more than a couple of days. They're dangerously snackable.
Alec's Tips for Perfect Mushroom Biltong
After making more batches of this than I can count, here are the things I've learned that make the biggest difference:
Don't skip the overnight marinade. I know it's tempting to rush this, but patience is the secret ingredient. An overnight rest in the fridge lets the spices penetrate deep into the mushroom fibres. The result is flavour all the way through, not just on the surface.
Tear, don't cut. I've said it before, but it bears repeating. Torn mushrooms have irregular, ragged edges that trap marinade in every crevice. Cut mushrooms are smooth and the flavour just slides off. This one tip alone will transform your mushroom biltong.
Mix oyster and king oyster (trumpet) mushrooms for variety. Regular oyster mushrooms give you that thin, classic biltong strip. King oysters, sliced lengthways, give you thicker, meatier pieces — almost like biltong slabs. Together, they're brilliant.
Use cheesecloth to absorb excess moisture while drying. Lay a small piece of cheesecloth under your mushroom strips on the rack. It helps wick away moisture during the early stages of drying and speeds things up.
Want a smokier flavour? Add 2ml of liquid smoke to the marinade. It takes the whole thing to another level — especially if you're missing that braai-adjacent smoky flavour. Start with a small amount; a little goes a long way.
Mushroom Biltong vs Beef Biltong: The Nutrition Comparison
I'm not here to tell you to stop eating beef biltong. That's your call, and I know it's a deeply personal thing in South African food culture. But I do think it's worth knowing what you're getting with the mushroom version, because the numbers are genuinely impressive.
Oyster mushrooms are surprisingly high in protein relative to their calorie count — about 3.3g of protein per 100g of fresh mushrooms, which concentrates significantly when dried. They're completely cholesterol-free, low in fat, and rich in B vitamins, potassium, and iron. They're also one of the few food sources of beta-glucans — a type of soluble fibre that has been shown to support immune function and heart health.
A 2020 review published in the Journal of Fungi confirmed that oyster mushrooms (Pleurotus species) contain significant nutritional value, including essential amino acids, dietary fibre, and bioactive compounds with antioxidant and anti-inflammatory properties.
Does mushroom biltong replace beef biltong gram for gram on protein? No. Beef biltong has about 50–55g of protein per 100g. But mushroom biltong is a genuinely nutritious alternative — especially if you're looking to eat more plants, reduce your cholesterol intake, or just mix things up without sacrificing flavour.
If you're interested in the broader health benefits of edible mushrooms, have a read of our guide on what gourmet mushrooms actually do — it covers the science behind why these fungi are so good for you.
Your Snack Drawer Just Got an Upgrade
Look, the braai is still sacred. Nobody's coming for your boerewors. But your snack game? That just levelled up. Mushroom biltong South Africa style is chewy, spicy, savoury, and surprisingly addictive — and you can make it from mushrooms you grew yourself on your kitchen counter.
There's something deeply satisfying about growing your own food and turning it into something this good. It takes a week to grow the mushrooms, one night to marinate, and a few hours to dry. That's it. No fancy equipment, no expensive ingredients, no nonsense.
The Fungi Family has been loving this recipe, and I reckon you will too. Give it a go this weekend and tag us on social media — I want to see your batches.
Ready to grow your own oyster mushrooms at home? Your first harvest will be ready in 4–7 days. Grab a Pink Oyster Mushroom Grow Box and start making mushroom biltong from scratch. There's nothing quite like it.