Michael Davis
Smoking mushrooms is a great way to add depth, flavour, and complexity to vegan and vegetarian dishes. The process involves coating mushrooms in olive oil and seasoning, then placing them in a smoker or on a stovetop for a few minutes. The result is a delicious, smoky flavour that can enhance various dishes, such as pizzas, pastas, and burgers. However, it is important to distinguish between smoking regular mushrooms and magic mushrooms, also known as shrooms, which can induce psychedelic effects when consumed. While it is uncommon, some people choose to smoke shrooms, which can produce a mild high. Nevertheless, it is important to be aware of the potential health risks associated with smoking, including the inhalation of harmful toxins and the negative impact on lung health.
How to Smoke Mushrooms
| Characteristics | Values |
|---|---|
| Type of mushrooms | White button, baby portobello, cremini, shiitake, morel, chanterelle, oyster, maitake |
| Type of wood | Pecan, apple, cherry, maple, hickory |
| Other ingredients | Olive oil, garlic salt, black pepper, onion powder, Italian parsley, salted butter, minced garlic, sea salt, chives |
| Equipment | Smoker, grill, grill pan, cast-iron skillet, oven-safe bowl, saucepan |
| Temperature | 225-350°F |
| Time | 10-45 minutes |
| Storage | Store leftovers in an airtight container in the fridge for up to a week |
| Reheating | Microwave for 1-2 minutes or in a skillet for 3-4 minutes |
| Health risks | Exposure to harmful toxins and particulates, increased risk for lung cancer, risk of lung inflammation and infections |
| Trip-sitter | Have at least one sober and trustworthy person present |
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What You'll Learn
How to smoke mushrooms on a stovetop
Smoking mushrooms on a stovetop is a simple way to add depth, flavour, complexity, and intrigue to vegan and vegetarian dishes. It requires no special equipment and can be done in 15-20 minutes. Here is a step-by-step guide on how to smoke mushrooms on a stovetop:
Prepare the Mushrooms
Clean and place the mushrooms in a bowl. You can use any sturdy mushroom variety such as shiitake, button, cremini, portobello, chanterelle, or maitake. Leave the mushrooms whole or cut them, according to your preference.
Marinate the Mushrooms
Lightly coat the mushrooms with olive oil, tossing gently. Be careful not to use too much oil, as it can interfere with the smoke absorption. Sprinkle the mushrooms with salt and pepper, or marinate them in Italian dressing for a tangy flavour. You can also add other seasonings or spices to enhance the flavour.
Prepare the Stovetop Smoker
Place a double layer of foil on the bottom of a medium pot. Add 3-4 tablespoons of finely shredded wood chips or pellets, such as alder, apple, almond, cherry, or mild varieties for a more delicate flavour. You can also experiment with loose-leaf tea. Place a strainer basket over the wood chips or pellets.
Smoke the Mushrooms
Place the mushrooms in the strainer basket. Turn the stove to medium-high or high heat and leave the pot uncovered until you see smoke. Once smoke appears, cover the pot tightly and wait for 30 seconds before turning the heat down to medium. Be careful not to over-smoke the mushrooms, as they can easily absorb too much smoke. Smoke the mushrooms for 3-4 minutes for a mild flavour, or 5-7 minutes for a more intense smoke flavour.
Finish and Serve
After smoking, you can cook the mushrooms as you normally would, such as sautéing in olive oil or butter, roasting, or adding them directly to soups or broth-based dishes. Smoked mushrooms go well with various dishes, including pasta, ramen, lasagna, enchiladas, burgers, or as a side dish with grilled meats.
Smoking mushrooms on a stovetop is a straightforward process that can enhance the flavour and depth of your mushroom dishes. With this guide, you can now experiment with smoking mushrooms and incorporate them into your vegan, vegetarian, or meat-based meals.
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How to smoke mushrooms using a smoker
Smoking mushrooms is a simple process that can add a lot of flavour to your dishes. Here is a step-by-step guide on how to smoke mushrooms using a smoker:
Preparation
Firstly, choose your mushrooms. White button mushrooms, baby portabello mushrooms, cremini mushrooms, shiitake mushrooms, oyster mushrooms, and chanterelles are all good options for smoking. Clean the mushrooms with a light wash and pat them dry.
Seasoning
Place the mushrooms in a large bowl and toss them with olive oil or grapeseed oil. You can also add herbs and seasonings like garlic, thyme, sea salt, and pepper to the bowl and mix well to coat the mushrooms evenly. If you want to add extra flavour, you can marinate the mushrooms in a plastic zip bag with your chosen marinade for 1-1.5 hours at room temperature, turning the bag occasionally to redistribute the marinade.
Smoking
Preheat your smoker to a temperature between 180°F and 250°F. If using a pellet smoker, fill the hopper with wood pellets and set the desired temperature. Fruitwood pellets like apple, cherry, or pecan are recommended for a milder, fruity flavour. You can also use smoker tubes by filling them with pellets, lighting them with a butane lighter, and placing them in the smoker once the flames die down.
Place the seasoned mushrooms directly on the smoker rack or use a grill pan. Smoke the mushrooms for about 30 minutes, stirring them occasionally. After 30 minutes, increase the smoker temperature to high (up to 475°F) and continue cooking for about 15 minutes, or until the mushrooms are cooked to your desired texture and colour.
Serving
Once the mushrooms are cooked, remove them from the smoker and serve them warm. Smoked mushrooms make a great side dish or appetizer and can be served with melted butter, stuffed with sausage, or added to pizzas and rice dishes. They pair well with steak, chicken, pork, or other smoked meats. Enjoy the delicious, smoky flavour of your freshly smoked mushrooms!
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How to smoke magic mushrooms
It is technically possible to smoke magic mushrooms, but it is not recommended due to the health risks involved and the reduced psychoactive effects.
Magic mushrooms contain the psychoactive compound psilocybin, which is not effectively activated by smoking. The heat from smoking can degrade psilocybin, reducing its psychedelic effects. Smoking exposes the lungs to toxins and potential mould spores, posing health risks.
If you choose to smoke magic mushrooms, it is important to take precautions to minimise the potential risks. Here are some steps to follow:
- Start with a low dose to ensure you respond positively to the substance. Different mushroom strains have varying strengths, making it hard to predict the effects when smoked.
- Have at least one sober and trustworthy person around to ensure your safety.
- Choose the right time and place, as your surroundings and mental state will impact your experience.
- Make sure you eat something before smoking mushrooms, as an empty stomach could lead to nausea and vomiting.
- Avoid holding the smoke in, as this exposes your lungs to toxins for a longer period.
- Do not mix mushrooms with other substances like tobacco, cannabis, alcohol, or other hallucinogens, as this can increase the risk of lung damage and long-term health problems.
It is important to note that the traditional and effective method of consuming magic mushrooms is oral ingestion, which allows for complete absorption of psilocybin. When ingested orally, psilocybin is converted to psilocin in the body, interacting with serotonin receptors and leading to altered perception.
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How to make smoked mushrooms with garlic butter
Smoked mushrooms with garlic butter is a simple, versatile, and impressive dish that can be served as an appetizer or side. The earthy taste of the mushrooms pairs well with the smokiness and the rich, buttery garlic sauce.
Ingredients:
- White button mushrooms or baby portobello mushrooms, or cremini mushrooms
- Salted butter or unsalted butter
- Minced garlic
- Sea salt or kosher salt
- Coarsely ground pepper or black pepper
- Fresh herbs like parsley or chives
- Olive oil
- Garlic salt (optional)
Instructions:
- Preheat your pellet smoker to 350°F following the manufacturer's instructions.
- Clean the mushrooms with a damp kitchen towel and lightly brush off any dirt. Do not soak them in water.
- Place the whole mushrooms in an oven-safe 12" skillet or cast-iron skillet. You can also place them directly on the grate if you don't have an oven-proof skillet.
- Smoke the mushrooms for 10 minutes.
- While the mushrooms are smoking, cut the butter into chunks.
- After 10 minutes, add the butter pieces, minced garlic, salt, and pepper to the skillet.
- Adjust the smoker temperature to 250°F and smoke for another 20 minutes or until the mushrooms turn dark brown. Stir them occasionally to coat them in the garlic butter.
- Once done, sprinkle chopped parsley over the mushrooms before transferring them to a serving bowl.
Tips:
- If using unsalted butter, add a few extra pinches of salt to taste.
- For a stronger garlic flavor, use minced shallots instead of garlic.
- If you don't have a smoker, you can also smoke mushrooms on your stovetop in a medium pot with a tight-fitting lid and a strainer basket.
- When using a stovetop method, lightly coat the mushrooms in olive oil and sprinkle with salt and pepper before placing them in the strainer basket.
- For a milder smoke flavor, smoke the mushrooms for 3-4 minutes, and for a more intense flavor, smoke for 5-7 minutes.
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How to make smoked mushrooms as a side dish
Smoked mushrooms are a delicious and versatile side dish. They can be made on a stovetop, grill, or smoker and pair well with various ingredients, such as garlic butter, herbs, and meat. Here is a step-by-step guide to making smoked mushrooms as a side dish:
Choose your mushrooms
Select your favourite variety of mushrooms or a combination of varieties. Popular choices include white button mushrooms, baby bella (portobello), cremini, shiitake, oyster, and chanterelle mushrooms.
Prepare the mushrooms
Clean the mushrooms with a damp kitchen towel to remove any dirt. Be gentle and avoid soaking them in water, as this can affect their texture. Remove the stems, as they tend to be woody, by gently pushing them out with your thumb. If desired, you can also stuff the mushrooms before smoking them. For example, you can stuff them with pork sausage for a heartier side dish.
Smoking method 1: Stovetop
Place a double layer of foil in the bottom of a medium pot. Add wood chips or loose-leaf tea—milder varieties work best, especially for delicate mushrooms like chanterelles. You can also experiment with deeper flavours like mesquite. Place a strainer basket over the pot and fill it with the prepared mushrooms. Leave the pot uncovered on medium-high or high heat until you see smoke. Then, tightly cover the pot, wait 30 seconds, and turn the heat to medium. Smoke the mushrooms for 3-7 minutes, depending on how intense you want the smoke flavour to be. Be careful not to over-smoke them.
Smoking method 2: Grill or smoker
Toss the mushrooms in olive oil and seasonings such as garlic salt, black pepper, onion powder, or fresh herbs. You can also use melted butter instead of oil. Place the mushrooms in a grill pan or cast-iron skillet and put it on the grill rack of your grill or smoker. Smoke the mushrooms for 30-45 minutes at 225°F to 350°F. You can turn the mushroom caps halfway through, but it's not necessary.
Serve as a side dish
Once the mushrooms are smoked, you can serve them as a simple side dish, or get creative! Try mixing them with rice and fresh herbs, or use them as a topping for steak, chicken, or salad. Smoked mushrooms are versatile and can enhance various dishes with their earthy, smoky flavour.
Storage and reheating
Store leftover smoked mushrooms in an airtight container in the fridge for up to a week. To reheat, microwave for 1-2 minutes or sauté in a skillet for 3-4 minutes.
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Frequently asked questions
White button mushrooms, baby portabello mushrooms, cremini mushrooms, shiitakes, morels, chanterelles, oyster, maitake, and baby bella mushrooms are all good options.
You can smoke mushrooms on a grill or in a medium pot with a tight-fitting lid. You will also need a strainer basket, wood chips, and aluminium foil.
Preheat your smoker to between 250°F and 350°F.
Smoke the mushrooms for 3-4 minutes for a mild smoke flavour, or 5-7 minutes for a more intense flavour.
Clean the mushrooms with a damp kitchen towel and lightly brush off any dirt. Do not soak them in water. Then, toss the mushrooms in olive oil, salt, and pepper.
