Vegan Mushroom "Jerky" (Slow-Roasted Mushroom Strips) Recipe on Food52 (2024)

Bake

by: Gena Hamshaw

March7,2022

4.5

2 Ratings

  • Prep time 8 hours
  • Cook time 2 hours
  • Makes 4 cups

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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 MushroomStrips)

Ingredients
  • 3 tablespoonsapple cider vinegar
  • 2 tablespoonsmaple syrup
  • 2 tablespoons(or more) low-sodium tamari
  • 1 tablespoonextra-virgin olive oil
  • 1/2 teaspoonsmoked paprika
  • 1/4 teaspoonground 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.

Tags:

  • Sauce
  • American
  • Vegetable
  • Vinegar
  • Mushroom
  • Paprika
  • Marinate
  • Make Ahead
  • Bake
  • Vegan
  • Gluten-Free
  • Snack

See what other Food52ers are saying.

  • MSinMS

  • Jessica Emily Olson

  • louisez

  • Donald Partlan

  • Billybob Timm

Popular on Food52

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.
www.procuredjerky.com

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

AHHHHHHHHH!!! YES!

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.

Vegan Mushroom "Jerky" (Slow-Roasted Mushroom Strips) Recipe on Food52 (2024)

FAQs

Can vegans eat beef? ›

Vegans don't eat any foods made from animals, including: Beef, pork, lamb, and other red meat. Chicken, duck, and other poultry. Fish or shellfish such as crabs, clams, and mussels.

How to season veggie burgers? ›

Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it's all well combined and it has a texture like meat mince (ground beef).

Is being vegan healthier than eating meat? ›

Vegetarians and vegans typically have lower body mass index, serum low-density lipoprotein (LDL) cholesterol and blood pressure than comparable regular meat-eaters, as well as lower bone mineral density.

Is vegan meat a junk food? ›

That, of course, depends on the meat alternative. Some plant-based meat options are nutrient-dense and primarily consist of minimally processed whole foods. But a lot of the most popular options on the market -- and especially the ones that look and taste like real meat -- aren't so great for you.

What is a good binder for veggie burgers? ›

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Do plant-based burgers really taste like meat? ›

How It Compares to Beef: "It's really good, but the meat flavor is still stronger." "I think if you didn't grow up on beef, you probably wouldn't really recognize the difference."

Is Peanut Butter vegan? ›

The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil.

What meat can vegans eat? ›

A vegan diet excludes all meat and animal products (meat, poultry, fish, seafood, dairy and eggs), whereas a vegetarian diet excludes meat, poultry, fish and seafood. However, there are a few variations of a vegetarian diet that depend on whether you eat or exclude eggs, dairy and fish (see table below).

Do vegans eat potatoes? ›

For a healthy vegan diet: eat at least 5 portions of a variety of fruit and vegetables every day. base meals on potatoes, bread, rice, pasta or other starchy carbohydrates (choose wholegrain where possible)

Do vegans eat cheese? ›

Vegans do not eat cheese or any other dairy products because they are derived from animals. Dairy products involve the exploitation of animals for their milk, and so cheese made from animal milk is not considered part of a vegan diet. this includes cheeses made from sheep and goat's milk.

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