Smoked mushrooms

Smoked mushrooms

I decided to post the recipe for these wonderful smoked mushrooms separate.  The reason is because they stand alone.  I recently used in a wonderful dish, but they could be used in many other recipes.  So get some mushrooms and make these delightful additions to your creativity.


1 lb. cremini mushrooms, cleaned and sliced into 1/2 inch slices
1 1/2 tsp. liquid smoke (you can use regular, hickory or mesquite
1/2 tsp. kosher salt
1 gallon zip top bag

After slicing mushrooms, place all of them in your zip top bag.  Add the salt and gently mix around in the bag so all the slices get a little salt.
Sprinkle the liquid smoke in the bag, and zip shut.  Gently mix around until all the slices have some of the liquid smoke.  I did this for about 10 minutes, this made sure they were kissed with smoke.
Now, open the top and squeeze the air out the best you can.  Place flat in the fridge.  
Keep in fridge for at least 6 hours but 12 is better.  Turn every so often and make sure the liquid that is now collecting is mixed and covers the slices.
After 6-12 hours, open the top and pour onto a plate.  
You can cook them or add to whatever you want that wonderful smoky flavor.
You can add some crushed garlic for a wonderful variation.
It is that simple.  They will last in the fridge for a couple of days.  


  1. I added 2 T maple syrup and 2 T brown sugar. I'm thinking it will make fantastic BLTs!!

    1. Now that sounds good! I may have to give that a try!!


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