It's mushroom season here and Russ and I have been thinking about trying to smoke some. We can't get the paper to stick! Jokes! Has anyone had experience with this. Are the `schrooms parboiled first, oiled, sauteed?
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Andi, are you still up? The sun never sets on the Cookshack Nation. (I bet not even Stuart ever thought of that one.) But, I can't help with the fungi. The closest thing I've done is to grill some huge portabellos, after drenching them in olive oil. That was a treat. But you know all that.
Do you happen to speak Russian? I mean, given your location and all....Acarriii
Do you happen to speak Russian? I mean, given your location and all....Acarriii
Nyet on the Russian. There is a huge influence up here within the Native communities though. A little Irish, too, as in old Father Duncan and a few generations of red-headed Aleuts!
What do you mean by am I up? Our time diff is 4 hours I think...and I usually do most of my computer stuff in the morning. 7:35A here now.
I think if one wants to put a smokey flavor on mushrooms, the way would be to saute them in butter, and then just put the bowl in the smoker for a short while, turning them now and then. I pickled the `schrooms we got yesterday in oil. Got 8 pints!
What do you mean by am I up? Our time diff is 4 hours I think...and I usually do most of my computer stuff in the morning. 7:35A here now.
I think if one wants to put a smokey flavor on mushrooms, the way would be to saute them in butter, and then just put the bowl in the smoker for a short while, turning them now and then. I pickled the `schrooms we got yesterday in oil. Got 8 pints!
Hey, Andi. Sounds like a good project and I will be following your success......I know they can be smoked/stuffed in your woodburner without prep at 325�....I'd think they would hold their shape and take on lots of smoke down around 190�.....They would be interesting sliced for salads and garnish on vegetables.....Give a shout for Topchef,as this should be his territory. 
Tom, about the only problem I see is the mushrooms drying out. But a good coating of garlic oil and a short smoke should do it. Just put a chicken in my CS...first one! Put the CS Spicy Rub on it and going with thier recipe/instructions. I have a few `schrooms left over from canning...I stuck them in the chicken! I'll tell you how it goes!
Look what I found in my Mastercook program. The directions said to mix all together, put in a foil pan, cover loosely with foil,and smoke for an hour. They were using a charcoal smoker, but I think this is a no-brainer in the CS. Gonna try this with Wild Things!
Smokey Mushrooms
2 cups apple wood chips
1 pound portobello mushrooms, cut into 1/2-inch slices
1 pound regular white mushrooms, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
Smokey Mushrooms
2 cups apple wood chips
1 pound portobello mushrooms, cut into 1/2-inch slices
1 pound regular white mushrooms, cut into 1/2-inch slices
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
Sounds like a good idea for Smokin' the shrooms. I'll give it a try.
Haven't heard many other people mentioned the Mastercook program. Only building up a new collection of way to many recipes...have more than I can read.
Smokin' Okie
Haven't heard many other people mentioned the Mastercook program. Only building up a new collection of way to many recipes...have more than I can read.
Smokin' Okie
I have The Best of Mastercook software and while I haven't explored it all that much, it's saved my bacon a few times.
I think those `schrooms done that way may be too rich on a grilled steak, for me anyway, but over a poached or baked chicken? Yowza! I did a chix in Smokey last night that was succulent! The skin was too brown and bitter...my fault. I had too much smoke and had it placed too low. It's hard to measure "4-oz." of wood. How do you do it?
I think those `schrooms done that way may be too rich on a grilled steak, for me anyway, but over a poached or baked chicken? Yowza! I did a chix in Smokey last night that was succulent! The skin was too brown and bitter...my fault. I had too much smoke and had it placed too low. It's hard to measure "4-oz." of wood. How do you do it?
the easiest way to measure the wood is one of those $5 scales that weighs in small amounts, like ounces. Others say about the size of your palm, but depends on your palm size. The surest way is to weigh...
Smokin'Okie
"it's done when it's done"
Smokin'Okie
"it's done when it's done"
Good Boy that he most times ain't, Spouse brought me home a very nice scale last night! Besides weighing the wood, I need it to measure moisture loss for canning smoked salmon. Thank you, Cook Inlet cannery!