Prep the mushrooms: Wipe mushrooms clean with a damp towel. Remove tough stems (especially on shiitakes). Slice into 1/4-inch strips or pieces. Thicker slices mean chewier jerky; thinner slices dry faster.

Make the marinade: In a bowl, whisk 3 tablespoons soy sauce or tamari, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, a pinch of red pepper flakes, and 1 teaspoon sesame oil. Add 1/4 teaspoon liquid smoke if you like deeper smokiness.

Marinate: Add mushrooms to the bowl and toss to coat well. Let sit for 15–30 minutes, stirring once so everything absorbs evenly. For stronger flavor, refrigerate up to 2 hours.

Preheat the air fryer: Set to 250°F (120°C). Low heat helps dehydrate rather than burn.

Arrange the mushrooms: Shake off excess marinade. Lay slices in a single layer in the basket or on an air-fryer rack. Do not crowd. Work in batches if needed.

Cook low and slow: Air fry at 250°F for 30 minutes. Shake or flip halfway through to ensure even drying.

Adjust to your texture: After 30 minutes, check doneness. For chewier jerky, continue 5–15 more minutes. For drier, slightly crisper edges, add up to 20 more minutes. You’re looking for darkened, flexible pieces that aren’t wet in the center.

Cool to set: Transfer to a wire rack and let cool 10–15 minutes. They’ll firm up a bit as they rest.

Taste and finish: If needed, sprinkle a pinch of salt or a few drops of vinegar while warm to brighten flavor.