One doesn’t usually think of jerky as a vegetarian-friendly option, but this mushroom “jerky” from Food 52 is a savoury snack that anyone can enjoy. (Except those allergic to mushrooms, obviously.)
Photo by Adrian Scottow.
Click the link below for the full recipe, but don’t be afraid to deviate from it with your own seasonings. Simply slice four portobello caps into 0.5cm-thick slices, cover with a tablespoon of olive oil and whatever flavourings you desire, and roast at 120C for about an hour and a half or so until they are slightly browned and chewy, flipping halfway through.
Store the “jerky” strips in the fridge and grab them as needed for topping salads and sandwiches, or eat them all on their own for an umami-packed, vegan snack.