John Miller
Shiitake mushrooms are a popular ingredient in many dishes, and smoking them can add a unique flavour. There are several ways to smoke shiitake mushrooms, including using a stovetop smoker, grill, or oven. Some recipes call for frying the mushrooms before smoking, while others suggest baking them with ingredients like soy sauce, olive oil, maple syrup, and liquid smoke to create shiitake bacon. The key to successful smoking is maintaining a low temperature to avoid overcooking the mushrooms, and using a light smoke to avoid overpowering their flavour. Smoked shiitake mushrooms can be used in various dishes, including pizzas, burgers, and salads, or as a vegan alternative to bacon.
Characteristics and Values table for smoking shiitake mushrooms:
| Characteristics | Values |
|---|---|
| Type of mushroom | Shiitake |
| Preparation | Clean with a damp cloth, do not soak |
| Cut | Thinly sliced |
| Oil | Light coating of olive oil, avocado oil, or any spray oil |
| Seasoning | Salt, pepper, smoked paprika, soy sauce, maple syrup, balsamic vinegar |
| Smoke source | Wood chips, loose-leaf tea, or a smoker |
| Smoke temperature | Low, cold smoke |
| Smoke time | 5-30 minutes |
| Post-smoke | Sear, sauté, bake, or dehydrate |
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What You'll Learn
Shiitake bacon
To make shiitake bacon, preheat your oven to between 325°F and 400°F. Line a large baking sheet with parchment paper or a silicone mat. Slice the shiitake mushroom caps into thin strips, about 1/8- to 1/4-inch thick. Remove the stems, as they are too tough and woody to eat, and save them for vegetable stock or homemade chicken stock. Transfer the sliced mushrooms to the baking sheet and drizzle with olive oil or avocado oil. Sprinkle with salt, smoked paprika, and, if desired, a touch of tamari or soy sauce. Toss until the mushrooms are evenly coated, then spread them into a single layer.
Bake the mushrooms for 15 to 40 minutes, stirring every 10 minutes, until they are crispy and a dark golden brown. The baking time will depend on the size of the mushrooms and your oven, so keep an eye on them to ensure they do not burn. Remove from the oven and let cool completely before serving. The pieces will become crisper as they cool.
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Stovetop smoker
Smoking shiitake mushrooms on a stovetop is a simple and easy technique that requires no special equipment and can be done in 15-20 minutes.
To smoke shiitake mushrooms on a stovetop, you will need:
- 3–4 tablespoons of finely shredded wood chips (or pellets) such as alder, apple, almond, cherry, or even tea
- 1/2 – 1 lb of shiitake mushrooms, cleaned
- Olive oil
- Salt and pepper
- A medium pot with a tight-fitting lid
- A strainer basket to fit inside the pot
- A piece of foil
- Clean the shiitake mushrooms and remove the stems, as they are too tough to eat. You can clean the mushrooms by rinsing them under running water and then patting them dry with a clean towel or paper towel. Alternatively, you can just rub each mushroom cap with a damp paper towel to remove any dirt.
- Lightly coat the mushrooms in olive oil (be careful not to use too much, as it can interfere with the smoke). Toss the mushrooms gently to ensure they are evenly coated. Sprinkle with salt and pepper.
- Place a double layer of foil in the bottom of your pot.
- Place the wood chips on top of the foil in a little mound.
- Place the strainer basket over the wood chips.
- Place the mushrooms in the strainer basket and put the lid on the pot.
- Turn on the stove to medium heat and smoke the mushrooms for 10-15 minutes.
- Once they are done, remove the mushrooms from the pot and serve or use in your desired recipe.
You can also use a stovetop smoker to smoke shiitake mushrooms. Here is a general guide, but be sure to follow the manufacturer's instructions for your specific smoker:
- Thinly slice the shiitake mushrooms.
- Fry the shiitake slices in a pan until golden and crisp, stirring occasionally. This should take about 3 minutes.
- Transfer the fried shiitake slices to a paper towel-lined plate to drain. Repeat until all the mushrooms are cooked.
- Let the fried shiitakes cool to room temperature.
- Place the shiitake slices in the stovetop smoker.
- Follow the manufacturer's instructions to heat the smoker to the desired temperature.
- Add wood chips or chunks to the smoker.
- Smoke the shiitake slices for 5-8 minutes, or until they have absorbed a discernible smoke flavor.
- Let the smoked shiitakes cool to room temperature, then season with sea salt.
- Serve immediately, as they taste best the same day they are smoked. You can store any leftovers in an airtight container in the fridge.
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Grill or outdoor smoker
To smoke shiitake mushrooms on a grill or outdoor smoker, you'll first need to fry the shiitake slices in batches until they are golden and crisp, stirring with a slotted spoon. Transfer the fried shiitakes to a paper towel-lined plate to drain, and repeat until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
If you're using a grill, set it up for indirect grilling and heat to a medium temperature of 350°F (180°C). Add wood chips or chunks to the coals and smoke for 5 to 8 minutes, or until the mushrooms have a discernible smoke flavour.
For an outdoor smoker, follow the manufacturer's instructions to set it up and heat it to 250°F (121°C). Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, then transfer them to the smoker. Smoke for 20 to 30 minutes, or until the mushrooms have a noticeable smoke flavour.
Note that the grilling time may vary depending on the desired level of smokiness and the size of the mushrooms. Larger mushrooms may require more cooking time, while smaller mushrooms will cook faster. It's important not to oversmoke the mushrooms, as this can overpower their flavour.
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Choosing wood chips
Wood chips are a popular choice for mushroom cultivation due to their accessibility, low cost, and versatility. They are widely available, often for free, from local tree services or landscaping companies. When choosing wood chips for smoking shiitake mushrooms, there are several factors to consider:
Type of Wood
The best wood chips for mushroom cultivation come from hardwood trees. Hardwoods generally contain higher nutrient levels and have a lower risk of contaminating fungi, making them more suitable for supporting mushroom growth. Examples of prime choice hardwood varieties include hickory (untreated) and cherry.
On the other hand, it is recommended to avoid using wood chips from coniferous trees such as pine or cedar, as they contain resins that can inhibit mushroom growth. Additionally, steer clear of wood from allelopathic trees like eucalyptus or black walnut, which produce compounds that can hinder fungal growth.
Freshness
Freshly chipped wood is often ideal for mushroom cultivation as it contains more nutrients and moisture, benefiting the growing mycelium. However, fresh wood chips may require a period of weathering or composting to reduce their natural anti-fungal properties. This process can take a few weeks to a few months, helping to create a more conducive environment for mushroom growth.
Size
The size of the wood chips can also impact the success of your mushroom cultivation. The ideal size for wood chips used as a mushroom substrate is generally between 1/2 inch to 2 inches in diameter.
Treatment
It is important to ensure that the wood chips are free from any chemical treatments, such as wood preservatives or pesticides, as these can negatively affect mushroom growth.
Sterilization
Before using the wood chips, proper preparation is crucial. This includes sterilizing the wood chips to create a favourable environment for mushroom growth. Sterilization can be achieved through methods such as pasteurization or boiling. Pasteurization involves heating the wood chips to a specific temperature range, while boiling is suitable for smaller batches, requiring submerging the wood chips in boiling water for approximately 30 minutes.
By considering these factors when choosing wood chips, you can optimize the conditions for smoking shiitake mushrooms and increase your chances of a successful and bountiful harvest.
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Seasoning and searing
Shiitake mushrooms are versatile and can be seasoned and seared in a variety of ways. They are known for their strong, earthy flavour and meaty texture.
Seasoning
Shiitake mushrooms pair well with bold, umami-rich seasonings. To deepen their natural savouriness, you can use soy sauce, tamari, or miso. To enhance their richness, add garlic, ginger, and sesame oil. For a smoky depth, smoked paprika works well, and for a spicy kick, add chilli flakes. Shiitake mushrooms also absorb marinades beautifully, making them perfect for grilled and roasted dishes.
Searing
To sear shiitake mushrooms, it is recommended to use a medium-high heat, which allows the mushrooms to develop a deep umami flavour without drying out. It is important not to stir the mushrooms too often, as this can impact the searing process. Let the mushrooms sit in the pan for around a minute before flipping them, which will help them develop a golden-brown crust.
Pan-Searing Method
To pan-sear shiitake mushrooms, heat a tablespoon of oil (such as sesame, olive, or avocado) in a pan over medium-high heat. Thickly slice the shiitake mushrooms and add them to the pan, cooking for 5-7 minutes, stirring occasionally, until golden brown. You can also add other ingredients such as shallots, garlic, and lemon juice to enhance the flavour.
Air-Frying Method
For an ultra-crispy texture, you can air fry shiitake mushrooms. Preheat your air fryer to 375°F (190°C). Toss sliced shiitake mushrooms with a teaspoon of oil, a dash of soy sauce or tamari, and your choice of seasonings. Spread them in a single layer in the air fryer basket and cook for 8-10 minutes, shaking the basket halfway through, until golden and crisp.
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Frequently asked questions
Shiitake mushrooms can be smoked in a few different ways. You can use a stove-top smoker, a charcoal smoker, or a grill with wood chips. If you don't have a smoker, you can also smoke them on your stove-top by placing the mushrooms in a bowl and coating them with olive oil, salt, and pepper. Then, place a double layer of foil in the bottom of a medium pot, add wood chips, and place a strainer basket on top.
It is recommended to smoke shiitake mushrooms at a low temperature. If the smoke gets too hot, the mushrooms can caramelize and turn hard.
The smoking time for shiitake mushrooms can vary depending on the smoking method and the size of the mushrooms. Generally, they should be smoked for around 20-30 minutes, or until they have a discernible smoke flavor.
