Portobello jerky is a great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations, but for now, I leave you with my spicy Asian blend.
Ingredients
- 6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- ¼ cup soy sauce
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Directions
Step 1
Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
Step 2
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Step 3
Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
Step 4
Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
Step 5
Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.
Cook’s Note:
Store in an airtight container in the refrigerator for up to 7 days.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 67 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat1g | 4% |
Sodium1874mg | 81% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 5% |
Total Sugars4g | |
Protein4g | |
Calcium13mg | 1% |
Iron1mg | 6% |
Potassium481mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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