When it comes to amazing side dish recipes, it's hard to beat these smoked mushrooms. The add an incredibly rich umami flavor to any meal and are so easy to make! Plus, you can use any type of mushroom for this recipe!
2lbsMushroomswe used a chefs blend or shitakes, White Beech, baby bellas, Criminis, & king trumpets
5Butterdivided
1tspKosher salt
1tbspOoomami
For garnish:
Parsley
Black pepper
Instructions
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.
Serve
Season the mushrooms with black pepper and minced parsley.
Serve immediately.
Notes
We used a blend of mushrooms for this recipe, but it works with a single variety as well (like just baby bellas, button mushrooms, oyster mushrooms, chicken of the woods, or essentially any fresh mushroom you want to use). Where you can store leftovers and reheat this recipe for later, we feel it is best served fresh for the best flavor and texture in every bite. We use a Traeger grill (or any pellet smoker) for this recipe. We feel the smoke flavor can become too aggressive if on a traditional stick burner or charcoal grill. See our full post for notes and suggestions.