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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 Razzer
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! Eeker
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. Smiler
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 Razzer
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? Big Grin

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