Learn the art of smoking mushrooms using a stovetop smoker with this easy and affordable recipe. Smoked portobello mushrooms have a delightful earthy flavor that pairs perfectly with burgers, steak, sandwiches, and salads. No need to wait for the perfect grilling weather when you can enjoy these delectable treats all year round!
Benefits of Smoking Mushrooms
Why should you try smoking mushrooms? Here are a few reasons why this recipe is a winner:
- Special diet-friendly: This vegan, gluten-free, low-carb, keto, dairy-free, and Paleo recipe caters to various dietary restrictions.
- Nutritious: Portobello mushrooms are packed with essential B vitamins, including niacin, riboflavin, and vitamins B5 and B6. They also provide minerals like phosphorus and potassium.
- Boost your vegetable intake: Increase your veggie consumption by incorporating more mushrooms into your diet.
- Versatile: Enjoy smoked mushroom slices as a snack or as a delicious addition to your meals.
- Weather-friendly: Don’t let bad weather ruin your plans. Smoke your mushrooms indoors using a stovetop smoker.
- Budget-friendly: This recipe is an inexpensive alternative to outdoor smoking methods. Stovetop smokers use less fuel and are more cost-effective.
- Delicious: Mushrooms offer a rich umami flavor that gets elevated when smoked. Prepare to be amazed by the delightful taste!
Ingredients
To make basic smoked mushrooms, you’ll need:
- Portobello mushroom caps and slices
- Cooking oil spray
Opt for sturdy portobello mushrooms, as they hold up better during smoking. While we prefer portabellas for their reduced shrinkage, you can also use cremini mushrooms or experiment with other mushroom varieties like shiitake, oyster mushrooms, chanterelles, maitake, morels, or porcini.
Equipment
In addition to a cast iron skillet, you’ll need the following kitchen equipment:
- Indoor smoker (we recommend a large Nordic Ware kettle smoker)
- Mesquite smoking chips
Mesquite wood chips are excellent for achieving a deep, smoky flavor, but you can also try hickory, alder, apple, or cherry chips for milder smoky notes. Ensure you’re using wood chips specifically designed for food smoking.
How to Smoke Portobello Mushrooms
- Clean your portobello caps and slices by rinsing them with cool water to remove any dirt. Pat them dry with a paper towel. You can leave the gills intact, but remove any small bits of stem.
- Place the mushrooms in a cast iron skillet and dry sauté them over medium heat until most of the liquid has evaporated. This process takes approximately 5-10 minutes for slices and 15 minutes for caps. The mushrooms will shrink as they lose moisture.
- Transfer the sautéed mushrooms to a plate and let them rest in the fridge overnight. This step allows them to dry out further.
- Prepare your smoker by adding 2 tablespoons of mesquite smoking chips to the smoking tray. Lightly mist the tray with cooking oil spray and place the drip pan and smoking tray in the smoker.
- Arrange the mushrooms in a single layer on the smoking tray, with the gills facing down for the caps.
- Put the lid on the smoker, ensuring the thermometer is attached properly and the lid vent is closed. Turn on your stovetop vent fan.
- Set the smoker on a stovetop burner and heat it at medium-low. Allow the smoker’s thermometer to reach 190 degrees Fahrenheit (88C). Adjust the heat to medium if it’s taking too long.
- Once the temperature reaches 190 degrees (88C), reduce the stovetop heat to low and dry smoke the mushrooms for 20-25 minutes. Maintain a temperature range of 190-210 degrees Fahrenheit (88-99C) throughout the smoking process.
- Monitor the heat and adjust it as needed to keep it within the optimal range. If the heat rises too quickly, lift the lid briefly to reduce the temperature.
- After the smoking time is up, turn off the stovetop, remove the mushrooms from the smoker, and soak the spent wood mesquite chips in water to extinguish them. Allow the mushrooms to cool, then savor the delicious flavors.
Leftovers and Serving Suggestions
Smoked mushrooms can be stored in a covered container in the fridge for 3-4 days. Reheat them quickly in the microwave or in an oil-sprayed pan on the stovetop. If you choose to freeze them, keep in mind that the texture may change slightly upon thawing.
Enjoy these smoked portobello mushrooms in various ways. Try them as a snack, slice them thinly for crispy mushroom chips, or incorporate them into meals. They make a fantastic topping for burgers, salads, soups, sandwiches, and more. Let your creativity flow!
Expert Tips
- Level 1 recipe: For weight loss goals, mushrooms add volume to your meals with minimal calories. An entire 8-ounce package of portobello mushrooms is just around 50 calories.
- Experiment with both mushroom slices and whole caps. Slices become chewy and dry like mushroom jerky, while caps retain a juicy texture. Use sliced caps to enhance the umami flavor of your dishes.
- Sturdy whole caps can even be used as a low-carb burger bun. Feel free to get creative with your smoked mushroom creations!
For more detailed nutrition information and to explore more recipes using mushrooms, visit Hook’d Up Bar and Grill here.
*Note: The content has been rewritten in English while retaining the essential information from the original article.