Give This Vegan-Friendly Mushroom Jerky a Chance This Week
Jerky is one of those snacks that sound like it’s all about meat, but this mushroom jerky could be the vegetarian snack you have been looking for. You don’t need to worry about much, except finding the perfect mushroom.
Why mushrooms, though?
Mushrooms are perfect for quick and healthy snacks because they are high in vitamins, minerals, and fiber. If you want to give your body a boost of immunity, lower inflammation, and protect it against oxidative stress, then mushrooms are perfect.
In this case, I would suggest you choose Portobello mushrooms, because these are sturdy and can be molded into many shapes. To make the “jerky” strips tastier, I add things like tamari sauce, apple cider vinegar, paprika, and chili powder. But you can add other seasonings, like soy sauce, garlic, lime juice, and honey.
Now, you are ready to prepare your vegetarian jerky!
I prefer mixing everything in a bowl, then placing the long and thin mushroom slices in it, soak well, and transfer to an airtight container. Keep this container in the fridge overnight, to allow the mushrooms to truly absorb all the flavors.
You can use your oven and non-stick silicone baking mats, or regular baking sheets. Set your oven to a maximum temperature of 250 degrees F, and bake the strips of mushroom for about 2 hours, but make sure to check constantly. You may also want to turn the slices after one hour for even drying.
If you prefer, use a food dehydrator, which is easier to use and requires very little monitoring on your part.
Once you are done, allow the mushroom jerky to cool down completely, then store in a sealed container for up to 1 week in the fridge. Enjoy these strips as a snack, in salads, as a side dish, or whenever you get hungry!
2 tbsp low-sodium tamari, more to taste
3 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp extra-virgin olive oil
1/2 tsp smoked paprika
1/4 tsp ground chili powder
4 large or medium portobello mushroom, cut into strips about 1/4-inch (6 mm) thick
- Mix together in a bowl the tamari, vinegar, maple syrup, olive oil, paprika, and chili.
- Place in a rectangular airtight container. Add the mushroom slices.
- Set aside to marinate for 8 hours, or overnight.
- Preheat oven to 250° F (121° C).
- Arrange the mushroom slices on two baking sheets with parchment paper.
- Bake for 1.5 – 2 hours, or until the mushrooms appear shrunken, slightly browned, and dried out.
- Flip after the first hour when the texture starts to look chewy.
- Let the slices cool completely.
- Transfer them to an airtight container and store in the fridge. Consume within a week.
- Serve and enjoy!