Portobello jerky is 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.
Ingredients
- 6 ounces portobello mushrooms , stems removed, caps cut into 1/4-inch slices
- 0.25 cups soy sauce
- 1 tablespoon hot chile paste , such as sambal oelek
- 1 teaspoon rice vinegar
- 0.5 teaspoons sesame oil
Instructions
-
1
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.
-
2
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
-
3
Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
-
4
Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
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5
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.
Nutrition Facts
Per serving
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