Mushrooms are a fantastic and often overlooked ingredient.
They are bursting with natural, somewhat earthy flavour and have an amazing texture.
It took me a long time to figure out that they too, can go in the smoker.
Smoking mushrooms adds a new depth of flavour that I have never experienced before. Use your special wood, or wood chip for these bad boys, you will not regret it. My favourite wood so smoke these with is hickory.
These go great through simple pasta with some fresh herbs, and a white wine sauce, or as a filling in a beef burger.
However you have these mushrooms I hope you enjoy, just be careful they don't steal the show from your main event!
- Crushed chili flakes to taste
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 12 ounces of your favorite mushrooms stems trimmed, wiped clean, and sliced
Preheat your smoker to a medium-high heat, following your smokers instructions.
In a bowl mix together the chili flakes, rosemary, oregano and salt & pepper.
In a separate bowl mix together your selection of mushrooms and olive oil.
Combine your spice mix with your olive oil mushrooms.
Place your mushrooms in an aluminum tray and smoke for 30 minutes.
Turn your smoker up to 450°F. Smoke for a further 15 minutes. You can smoke for less time if you would prefer the mushrooms to be a little moister.
You can use any mushrooms for this recipe, you can never go wrong with good old button or Portobello. However, I like to use a combination of mushrooms such as oyster, porchini, shitake, chanterelle, and Enoki.
Do you have a favourite smoked mushroom recipe? How do you normally eat your mushrooms once smoked? I would love to hear in the comment section below.
One of my favourite ways is to roughly chop them and add into a smoked beef burger.