Portobello Mushroom Jerky And Pomegranate Salad

Candying the portobello mushroom strips creates a mushroom jerky that is irresistible — the true star of this salad. You can change up the components in the salad, using whatever’s in your fridge. You’ll be making this jerky again and again. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.

Directions

1. Prepare the mushrooms: In a bowl, combine olive oil, brown sugar, vinegar, salt, and pepper, stirring until the brown sugar dissolves. Add the portobello mushroom strips to the bowl and toss them gently to coat evenly with the sweet mixture. Marinate for about 15–20 minutes.

2. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

3. Meanwhile, mix the dressing ingredients in a bowl; set aside.

4. Line a baking sheet with Gefen Parchment Paper. Place marinated mushroom strips on the baking sheet, and bake for about 20 minutes, turning them over in the middle, until they take on a jerky-like texture.

5. Assemble the salad by combining all salad components in a large bowl and then top with mushroom jerky. Drizzle dressing over the salad and enjoy!