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

November 25, 2015
1 Rating
Photo by Bobbi Lin
Author Notes

On first inspection, there’s pretty much no food that could be less amenable to vegan interpretation than jerky. Right?

Wrong—at least if you’re willing to have a somewhat roomy interpretation of what jerky is. These portobello mushroom slices, which are cooked at low oven temperatures until they dry out slightly and intensify in flavor, are a very good, very creative spin on the idea of jerky.

They’re great for snacking, but the way I really like to use them is stuffed into wraps, layered on sandwiches, or chopped and sprinkled onto salads. They add flavor and umami, and they’re an easy item to keep stored in the fridge for when you want to give dishes a bit of kick.

Word to the wise: the mushroom slices are good and salty. I offer 2 to 3 tablespoons of tamari here; I love salty flavor, so I usually use 3 tablespoons, but if you’d like a milder mushroom, try two instead.

Once you make the slices, you can store them in a mason jar (or another airtight container) in the fridge, waiting to break them out as needed. An added bonus? The mushrooms will also work as a handy vegan substitute for bacon (so you may want to throw a bunch in your next tofu scramble). —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.

See what other Food52ers are saying.

  • MSinMS
  • Jessica Emily Olson
    Jessica Emily Olson
  • louisez
  • Donald Partlan
    Donald Partlan
  • Billybob Timm
    Billybob Timm
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

11 Reviews

MSinMS November 15, 2018
Can you give an approximate weight on the mushrooms?
Jessica E. October 31, 2017
Great recipe! These are a great topping to salads and pate style appetizers. If you are too lazy to make your own, check this out.
mare October 19, 2017
do we remove or keep the gills? tx!
louisez December 9, 2015
Billybob -- I made these using a Nesco Professional dehydrator, using the perforated liner sheets, using the 160 degree (jerky) setting. It took about 4 1/2 or so hours (all dehydrators are different, and timing varies a lot depending on thickness of cut and moisture level, so you have to monitor as you go along).
Donald P. December 9, 2015
nice taste, but they end up being rather small for any kind of substantial snacking. But would be nice cut up into a salad, or on a cracker, or diced into a cheese spread.
Billybob T. December 2, 2015
Anybody ever done these in a dehydrator?
eirroc December 1, 2015
I just finished prepping & they're going in the fridge overnight. I'll bake them after work tomorrow. So easy! Can't wait!
RENEE December 1, 2015
so freaking brilliant!!
sweetlolo December 1, 2015
just finishing up making a batch of these and they're so, so, so good, and so easy to make
Hippolyta November 28, 2015
Zozo November 27, 2015
Yum! For some silly reason I hadn't thought to do this with portobello mushies but I did this with slippery jack mushroom slices (just with some salt and olive oil) and they were amazeballs.