Adding proteins from oyster (Pleurotus ostreatus), shiitake (Lentinula edodes), enoki (Flammulina velutipes), and king oyster mushrooms (Pleurotus eryngii) increased moisture in Cordyceps militaris pork jerky to about 19% and raised soluble protein levels to 8–11 g per 100 g while preserving key bioactive compounds including cordycepin and adenosine. Mushroom proteins also significantly reduced hardness and brittleness, with oyster mushroom protein producing the softest texture and highest sensory scores. The result was a more tender, protein-rich jerky that maintained its functional mushroom compounds without increasing fat or microbial contamination.