Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.

Recipe Summary test

prep:
5 mins
cook:
2 hrs
additional:
8 hrs
total:
10 hrs 5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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 5 additional minutes or until dry.

Cook's Note:

Store in an airtight container in the refrigerator for up to 7 days.

Nutrition Facts

67 calories; protein 4.1g; carbohydrates 11g; fat 2.4g; sodium 1873.9mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/25/2021
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. Read More
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