Vegan Mushroom "Jerky"

These super salty, slightly tangy slices make a great addition to wraps, sandwiches,
salads, and more. Keep them in your fridge for a quick snack or a means of adding intensity and umami to any dish! 

Makes 4 cups

• 2 to 3tablespoons low-sodium tamari
• 3tablespoons apple cider vinegar
• 2tablespoons maple syrup
• 1tablespoon extra-virgin olive oil
• 1/2teaspoon smoked paprika
• 1/4teaspoon ground chili powder
• 4large or medium portobello mushroom caps, sliced into strips about 1/4-inch thick

1. Whisk together the tamari, vinegar, syrup, olive oil, paprika, and chili. Transfer to a rectangular, airtight container and add the mushroom slices. Marinate them for 8 hours, or overnight.
2. Preheat your oven to 250° F and line two baking sheets with parchment paper. Arrange the mushroom slices on the sheets. Bake for 1 1/2 to 2 hours, or until the pieces have shrunken, browned slightly, and dried out. They should have a chewy texture. Flip slices at the 1 hour mark.
3. Allow the slices to cool completely before transferring them to an airtight container. Stored in the fridge, the jerky will keep for up to 1 week.

http://food52.com/recipes/39478-vegan-mushroom-jerky-slow-roasted-mushroom-strips