These hearty Umami Smoked Mushrooms are the perfect savory side dish to add some depth to any meal. They have the best taste and are super easy to make. With only 4 ingredients and a few simple steps, you’ll have the perfect side dish to pair with your entry of choice. The mushrooms are a great catalyst to absorb the smoky flavor and add a rich, earthy depth to your meal.
This tasty side dish is an easy recipe with tons of smoke flavor! Mushrooms are the perfect way to ‘beef’ up any meal with rich meaty tastes and make even an average meal feel luxurious.
And what we love most about this umami smoked mushroom recipe is that this recipe works with different types of mushrooms. Generic button mushrooms, it works. Giant portobello mushrooms (sliced) this one works. Or, with a medley of mushrooms, as we show here on our Traeger grill.
It’s hands down one of our simplest recipes, but one that makes dinner feel so much fancier.
What are Umami Smoked Mushrooms
Umami is the savory flavor found in a lot of broths, meats, and in this case, mushrooms. It is one of the five basic tastes and the most recently discovered. And my spice blend, Ooomami, uses the science behind this for a seasoning that doubles down on that savory taste to beef up anything you’re cooking. For more information, read my post on what is umami and how to use it.
Smoked mushrooms give us more of that rich, deep, umami taste, hence Umami Smoked Mushrooms. In this recipe, I’m ramping up that delicious savory flavor with my signature Ooomami seasoning for the ultimate taste level up! The earthy notes of the mushrooms pairs well with the smoky aromatics, and the Ooomami adds an extra boost of richness you’ll love.
Why You’ll Love Umami Smoked Mushrooms
There’s so much to love about this easy recipe, from the deep umami flavor to the simple instructions. You’ll be hooked and serving this hearty dish every chance you get. The meaty flavor of the mushrooms pairs well with a variety of main courses, like pork chops, chicken, ribeye, and more.
What I love most is the smoked flavor. The mushrooms absorb it so well that it adds a depth of flavor you can’t get with anything else. Our added Ooomami powder (or any Umami powder, but we are biased) is the perfect flavor enhancer.
Next time you’re in need of a side dish recipe to take things to the next level flavor-wise, give these smoked mushrooms a go!
Umami Smoked Mushrooms Ingredients
To make this smoked mushrooms recipe, you’ll need:
- Mushrooms (we used a chefs blend of whole mushrooms, including Shiitake mushrooms, White Beech, baby bellas, cremini mushrooms, & King Trumpets)
- Butter (we always use unsalted butter)
- Kosher Salt
- Girl Carnivore Ooomami Spice Blend (a rich umami powder, but if you don’t have it, any umami blend will work)
For garnish and to serve:
- Black Pepper
How to Make Umami Smoked Mushrooms
First things first, preheat your pellet smoker or grill to 400 degrees F.
Next, place a large cast iron skillet on the grill grates and melt in 4 tablespoons of butter.
Then you’ll place the mushrooms in the pan with your melted butter and season with salt and Ooomami or a spice mixture of your choosing. Gently toss to combine.
Allow the mushrooms to cook, as they sweat out their liquid, for about 8 to 10 minutes.
The liquid in the pan will start to evaporate as the mushrooms cook down.
Then, close the lid and continue smoking mushrooms for 10 minutes longer.
Remove the mushrooms from the grill.
Add 1 more tablespoon of butter to the pan and swirl to melt, coating the mushrooms.
Finally, season the smoked mushrooms with black pepper and minced fresh parsley. We didn’t include salt in this recipe, so please salt to taste.
Serve immediately and enjoy!
Expert Recipe Tips
- Because mushrooms are delicate, we do not add additional smoke to this recipe with wood chips or chunks.
- And because they absorb smoke quickly, we love this mushroom recipe on our pellet grill for the mild flavor. We find that if we are grilling these on a charcoal grill or over a campfire, we keep the lid off so that the mushrooms don’t get a too heavy acidic flavor.
For any leftover Umami smoked mushrooms, place them into an airtight container and keep them in the fridge for 3-5 days. However, we feel these mushrooms are best eaten fresh.
To reheat any leftovers, simply place them in a microwave-safe bowl. Place them in the microwave for 30 seconds to a minute, depending on how full your bowl is, until they are warm enough.
If you have a lot of mushroom leftovers, chop them up really fine and add them to:
- Meat-based red sauces, from simple spaghetti sauce to slow cooker bolognese.
- Add them to plain pasta dishes (or even a traditional carbonara)!
- layer it into skillet lasagna.
- Use it for a stuffed pork loin.
- Or make a quick and easy meatball stroganoff!
What to Serve with Umami Smoked Mushrooms
If it’s your first time serving smoked mushrooms, you might be wondering what the best way to enjoy them is. Try serving them alongside a variety of main dishes like these delicious recipes:
- Pan-seared ribeye steak
- Cast iron chicken thighs
- Oven-roasted rack of pork
- Creole beef wellington
- Sous Vide Prime Rib
- Chop them and use them as a topping for burgers!
If you’re making an elegant charcuterie board or having a dinner party, these even can be snuck in as a perfect appetizer paired with a room temperature garlic butter and toasted crostini.
You’ll find a variety of foods high in Umami, such as seafood, meats, aged cheeses, mushrooms, kimchi, and more.
You are probably used to washing your produce before you use it to remove any bacteria or germs lingering on the food. The problem with mushrooms is that they are porous. When you wash them, they will quickly soak up the water and become waterlogged, ruining any chances of creating a flavorful dish.
Inspect your mushrooms, and if you see any obvious gross bits, use a damp paper towel or cloth to wipe them clean.
This is such a great recipe to add flavor and heartiness to any meal! Out of all the side dishes out there, these Umami Smoked Mushrooms will rock your world! I hope you enjoy these umami smoked mushrooms as much as I do!
Feel free to let me know how yours turned out in the comment section!
More delicious smoked side dish recipes
Umami Smoked Mushrooms
- Traeger Pellet Grill or any pellet smoker
For the Smoked Mushrooms
- 2 lbs Mushrooms we used a chefs blend or shitakes, White Beech, baby bellas, Criminis, & king trumpets
- 5 Butter divided
- 1 tsp Kosher salt
- 1 tbsp Ooomami
- Black pepper
Prep the Smoker
- Preheat pellet smoker to 400F.
- Place cast iron skillet on the grill grates.
- Melt in 4 tablespoons of the butter.
Smoke the Mushrooms
- Add the mushrooms and season with salt and Ooomami.
- Allow the mushrooms to cook, as they sweat out their liquid, about 8 to 10 minutes
- The liquid in the pan will start to evaporate as the mushrooms cook down.
- Then, close lid and smoke the mushrooms for 10 minutes longer.
- Remove from the grill.
- Add 1 more tablespoon of butter to the pan and swirl to melt, coating the mushrooms.
- Season the mushrooms with black pepper and minced parsley.
- Serve immediately.
Bookmark this recipe now!Save Recipe BookmarkSaved Recipe!
These turned out delicious. Served with grilled Ribeyes and green beans. Thanks!