My smoked mushroom recipe is a family favorite!
I find that mushrooms are a fantastic and often overlooked ingredient. They are bursting with natural, somewhat earthy flavour and have an amazing texture.
How to Smoke Mushrooms
Use your favorite flavored wood or wood chips for these bad boys, you will not regret it. My favorite 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.
The Different Types of Mushrooms
First we are going to look at the different types of mushrooms, the best ones for cooking then we will look at how to smoke this delicious fungi!
White “Button” Mushrooms
You will find this variety in are three sizes; small “buttons”, medium and large “jumbo”. They have a woodsy flavour becomes will get stronger when cooking.
Serving Suggestions: salads & soups.
Crimini “Brown” Mushrooms
Crimini mushrooms are very similar to the button mushroom in size but you will find that they are much firmer. They have a stronger flavour and more intense than the button mushroom.
Serving Suggestions: Salads, smoked, soups and entrées.
Oyster mushrooms have a light to dark brown, funnel-shaped cap with whitish- yellow gills running up a short off-center stem.
Serving Suggestion: Its texture makes it a great compliment to chicken, seafood, and pork.
Portabellas are large brown mushrooms, with a large, light tan cap. Portabella don’t have a lot of mositier, this means they are more earthy in taste and meaty in texture.
Serving Suggestion: Can be smoked, baked, or deep-fried. They are a great meat substitution due to they meatyness.
Shiitakes are very large and will have a brown cap. They have a soft spongy feel but still give off a meaty flavour and texture
Serving Suggestion: Great in pasta, stir fry and smoked.
King Oyster Mushrooms
King oyster mushrooms have a light tan cap with a thick white stem. They have a thick flesh and slightly chewy at the top.
Serving Suggestion: These work well for many ways such as sautéing, stir-frying, smoking and grilling.
Charlies Smoked Mushrooms Recipe
Smoked Mushrooms Recipe
- 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 favorite smoked mushroom recipe? I would love to hear in the comment section below.
One of my favorite ways is to roughly chop them and add into a smoked beef burger.
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