For the vegan in your life, portobello jerky is a fantastic substitute for beef jerky. I want to try out different taste combinations, but for the time being, I’ll leave you with my spicy Asian concoction.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 5 mins |
| Servings: | 2 |
Ingredients
- 6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- ¼ cup soy sauce
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Instructions
- Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
- Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
- Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.
- Store in an airtight container in the refrigerator for up to 7 days.
Reviews
I had two large portobello mushrooms. I made one with the ingredients listed and one using the same method but with coconut aminos and liquid smoke instead of soy; loved it both ways. The jerky is leathery and chewy just like its meat-based cousin. It’s addictive and great for hiking when you need a nutrient boosting, portable snack.