Name: Vegan Portobello Jerky
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: Portobello mushrooms, stems removed, caps cut into 1/4-inch slices - 6 ounces; Soy sauce - ¼ cup; Hot chile paste (such as sambal oelek) - 1 tablespoon; Rice vinegar - 1 teaspoon; Sesame oil - ½ teaspoon

Ingredients for - Vegan Portobello Jerky

1. Portobello mushrooms, stems removed, caps cut into 1/4-inch slices 6 ounces

2. Soy sauce ¼ cup

3. Hot chile paste (such as sambal oelek) 1 tablespoon

4. Rice vinegar 1 teaspoon

5. Sesame oil ½ teaspoon

How to cook deliciously - Vegan Portobello Jerky

1 . Stage

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.

2 . Stage

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.

3 . Stage

Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.

4 . Stage

Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.

5 . Stage

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.