Vegan Mushroom "Jerky" (Slow-Roasted Mushroom Strips)

By Gena Hamshaw
November 25, 2015
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Author Notes: These super salty, slightly tangy slices make a great addition to wraps, sandwiches, salads, and more. Keep them in your fridge for a quick snack or a means of adding intensity and umami to any dish!Gena Hamshaw

Makes: 4 cups
Prep time: 8 hrs
Cook time: 2 hrs

  • 2 tablespoons low-sodium tamari, more to taste
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chili powder
  • 4 large or medium portobello mushroom caps, sliced into strips about 1/4-inch thick
  1. Whisk together the tamari, vinegar, syrup, olive oil, paprika, and chili. Transfer to a rectangular, airtight container and add the mushroom slices. Marinate them for 8 hours, or overnight.
  2. Preheat your oven to 250° F and line two baking sheets with parchment paper. Arrange the mushroom slices on the sheets. Bake for 1 1/2 to 2 hours, or until the pieces have shrunken, browned slightly, and dried out. They should have a chewy texture. Flip slices at the 1 hour mark.
  3. Allow the slices to cool completely before transferring them to an airtight container. Stored in the fridge, the jerky will keep for up to 1 week.

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