Vegan Portobello Jerky

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. 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. 2

   Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.

3. 3

   Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.

4. 4

   Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.

5. 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.