Vegan Mushroom « Jerky » (Slow-Roasted Mushroom Strips)

recipe image

Vegan Mushroom

Photo by Bobbi Lin
  • Prep time
    8 hours
  • Cook time
    2 hours
  • Makes
    4 cups
Author Notes

On first inspection, there’s pretty much no food that could be less amenable to vegan interpretation than jerky. It’s just not possible. 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. You’ll have to give them a try for yourself before making any judgments!

These mushrooms are 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 a kick. You’ll reach for them more often than you’d think.

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, simply try 2 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

  • Test Kitchen-Approved

Watch This Recipe

Vegan Mushroom « Jerky » (Slow-Roasted Mushroom Strips)

Ingredients

  • 3 tablespoons

    apple cider vinegar


  • 2 tablespoons

    maple syrup


  • 2 tablespoons

    (or more) low-sodium tamari


  • 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 ¼ inch thick

Directions
  1. In a small bowl, whisk the vinegar, syrup, tamari, oil, paprika, and chili powder. Taste and add more tamari, if needed. Transfer to a rectangular, airtight container and add the mushroom slices. Marinate for at least 8 hours or up to overnight.
  2. Heat the oven to 250°F and line 2 baking sheets with parchment paper. Arrange the mushrooms on the prepared sheets. Bake, flipping the mushrooms at the 1-hour mark, for 1½ to 2 hours, until shrunken, browned slightly, and dried out. They should have a chewy texture.
  3. Let cool completely before serving.
  4. Do Ahead: The mushrooms can be made 1 week ahead. Store in an airtight container at room temperature.

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.







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