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Smoking mushrooms

Torch&Tone

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Has anybody smoked mushrooms before? Someone invited vegetarians to Thanksgiving and I'd like to step up some of the sides for them. Likely do up some baby 'bellas (and maybe some specialty varieties) tomorrow, and then mix into either a stuffing or casserole.

Cold vs. hot, duration (want that smoky flavor but don't need them to be over-the-top smoke bombs), thoughts on wood type, etc., etc.
 

tallbm

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I've never smoked mushrooms but I imagine if you put those baby bellas on skewers and smoke em you could always then pull em and grill em or remove and sauté them if needed.

Options are always good :)
 

mr_whipple

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Funny you should ask....I came across this recipe a few weeks ago, but haven't gotten around to it yet.

 

forktender

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I grill portabella mushrooms over oakwood coals pretty often for veggie friends for burgers, and they turn out killer, everyone loves them. Also, when I took a wood fired pizza class from Chef Anthony Falco a couple of years ago, he made up a simple appetizer of shaved garlic, mushrooms drizzled with a really good EVOO with salt and pepper, cooked at 900* in a woodfired pizza oven which was fired with red oak wood, and they were something special. So mushrooms take on smoke flavor really well, I'm just not sure how well they would hold up to a long smoke without getting too overdone and smokey.

All you can do is do a trial run with a few shrooms to try things out.
 

SmokinEdge

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You should try it and report back with results and method.

I have smoked baby bellas and it wasn’t good. They became bitter, I think it’s the moisture in the mushroom and the delicate nature of the flesh. That said, they grill very well, but I have made skewers with meat/veg and mushroom and for me, if they stay on the grill to long they are not forgiving. So now I do the shrooms on their own skewer and watch them close and pull them when they are done. I have not cold smoked any but if I did, I would make it a short smoke time. For me they can get bitter.
 

SmokinVOLfan

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Sorry I had to!

I have done stuffed mushroom caps several times in the smoker. Run it around 250 for 2 hours and always come out amazing. Mixture of cream cheese, cheddar, panko, some seasoning, little onion. Top with some shredded parm. Good stuff.
 

flatbroke

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I make them from time to time. I have done portabello caps stuffed with chorizo that are great. But not what you need. These would go good with a baked sweet potato or regular tater. Green been casserole works for vegetarians too. I use mostly oak wood as I have a bunch of it.
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Obviously the sausage won’t work for you and I didn’t cook the pans under the sausage either. Just took the photo there.
 

zwiller

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Never tried smoking them but worked fine in a tea. :emoji_laughing:

Good info so far but as SMF's duly authorized Devil's Advocate it's best not experiment for Thanksgiving and stick to tried and true. For me that would mean grilled skewers of mushrooms, zucchini, peppers, onion, and cherry tomatoes tossed in salad dressing. That said, since I have the grill fired up I might try and grill some tofu rubbed with fajita seasoning or whatever suits you. https://www.seriouseats.com/the-food-lab-how-to-grill-tofu-vegan-experience
 

sandyut

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never smoked them
 
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SecondHandSmoker

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I never could keep mushrooms lit. So, I gave up and just dipped them in peanut butter and honey or sprinkled them on pizza. :emoji_laughing:

Grilled mushrooms would fit the bill.
Use large portobello caps stuff with whole spinach leaves then top with vegan cheese.
Drizzle EVOO in the bottom of an oven safe glass baking dish.
Place mushrooms in backing dish, drizzle more EVOO on top of the mushrooms, then season with salt and pepper.
Place backing dish in a 400° grill until cheese is melted and lightly browned.
 

Sowsage

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If they eat cheese or eggs (mayo) you could stuff them. I make them all the time as a side dish but could easily be a main. I use a pretty simple artichoke dip recipe and make two pans full. They get wiped out pretty quick.
Cup mayo
Cup graded parm( the kind in a shaker bottle)
1 can artichoke hearts drains and chopped.

Here is a thread from a while back where I used them as a side.
 
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SmokinEdge

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If they eat cheese or eggs (mayo) you could stuff them. I make them all the time as a side dish but could easily be a main. I use a pretty simple artichoke dip recipe and make two pans full. They get wiped out pretty quick.
Cup mayo
Cup graded parm( the kind in a shelter bottle)
1 can artichoke hearts drains and chopped.

Here is a thread from a while back where I used them as a side.
That cook looks amazing. I’m going to bookmark that for sure. The wife loves artichoke hearts.
 

Sowsage

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That cook looks amazing. I’m going to bookmark that for sure. The wife loves artichoke hearts.
That artichoke filling was originally just a dip . I thought it would be good in the mushrooms and now thats the only way I do them. You could also just put that in a small casserole dish and bake. I like it how it is but feel free to add more artichokes!
 
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