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

November 25, 2015
Photo by Bobbi Lin
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

  • Prep time 8 hours
  • Cook time 2 hours
  • Makes 4 cups
  • 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
In This Recipe
  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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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.