I was doing a London Broil on the smoker yesterday and decided to smoke some mushrooms as well. Glad I did. I put them below the LB and left them on for an hour and a half, with hickory at 225 degrees.
Sliced after smoke:
Originally, I was planning on just sauteeing them as folks were coming over and my Wife and MIL were coming back from vacation. Figured, why not try both smoke and sautee? Threw some onions on as well. I added somes spices like oregeano, parsley, cumin, etc. as they were on the stove.
Done:
The mushrooms were excellent! They were moist and juciy, smokey, and somewhat firm for a sauteed mushroom. I will certainly do them again. And, I really did do a LB, here it is going inot the foil/cooler:
Sliced after smoke:
Originally, I was planning on just sauteeing them as folks were coming over and my Wife and MIL were coming back from vacation. Figured, why not try both smoke and sautee? Threw some onions on as well. I added somes spices like oregeano, parsley, cumin, etc. as they were on the stove.
Done:
The mushrooms were excellent! They were moist and juciy, smokey, and somewhat firm for a sauteed mushroom. I will certainly do them again. And, I really did do a LB, here it is going inot the foil/cooler: