what you need:
- 24 oz package of mushrooms
- extra virgin olive oil
- 1/2 tablespoon celtic sea salt
- 10 grinds black peppercorns
- 1/2 tablespoon crushed garlic
- 1/2 teaspoon chipotle chili pepper powder (optional)
- 1 stick butter (I use Kerrygold)
what you do:
Wash the mushrooms and place them in a plastic bag. Pour in some olive oil and the rest of the spices and garlic. We normally make these without the chili powder and they are amazing but decided to spice them up a bit this time.
Place the mushrooms in a pot that you can place in your smoker.
Get your smoker going and put the mushrooms in the smoker. Smoke for 6 to 8 hours. Below is the kind of smoker we are using - it's a green egg wannabe.
Today we are also making Smokey Mashed Fauxtatoes so that's what you see in the top of the smoker in the picture below.
After about 5 hours of smoking the mushrooms, melt a stick of butter in a pot then pour into the mushrooms. Continue smoking for another 2 hours - roughly. And this is the end result. I have to say there were even better than usual with the chipotle chili pepper.