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.

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Recipe Summary

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 8% DV; carbohydrates 11g 4% DV; fat 2.4g 4% DV; cholesterol 0mg; sodium 1873.9mg 75% DV. Full Nutrition
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