"How can you be South African and vegetarian?" is a common question I've been asked since I started my health journey.
"I could never be vegan because I love biltong too much!" is another infamous statement I know too well, and for a long time, this person was me!
Well, to all my honey bees who are interested in prioritising meat-free snacks that still satisfy and tingle with spice, this type of biltong is for you!
This has become one of my go-to quick fixes, especially for someone who has a salt-tooth.
My favourite fungus for the job is the Portabellini mushroom, as I find it to be the most tasty and juicy, however Button mushrooms work well too.
You'll Need:
1 punnet of small mushrooms ( portabellini/button )
2 Tbsp olive oil
Your favourite spice ( I use Ina Paarman's Kitchen rosemary & olive seasoning )
An oven set to 180 º C and a baking tray
Step 1:
Wash or wipe each mushroom thoroughly to remove any dirt.
Step 2:
Sprinkle the olive oil onto the baking tray, spreading around the oil evenly.
Step 3:
Cut each mushroom into thin slices (quarters or fifths), and place them on the tray.
Step 4:
Sprinkle your spice over the top of the mushrooms until all are well seasoned.
Step 5:
Place the tray into the oven for 20 minutes until golden and crispy.
SAVOUR THE FLAVOUR!
With sweet joy & lemon zest,
Hannah Mia xo
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