Ingredients
2 Trumpet Mushrooms (Substitute Portobello or any other mushroom you like)
1/4 tsp Fool’s Gold Hickory Smoked Salt
1 Tbsp of Fool’s Gold Chickpea and Mushroom or All Purpose Rub 1 Tbsp of Fool’s Gold Demerara Sugar (optional) 1 cup of Fool’s Gold Original Sauce
Directions
– PREP
Place whole Mushrooms into a mixing bowl
Add dry ingredients. Mix and Rub into and on the whole mushrooms until they are all coated liberally.
SMOKER COOKING
Temp: 225
Time: 30-45 min
FT Woods: Hickory, Alder, Cherry
→ OVEN SMOKER BAG COOKING
Can also be used on any grill or over a campfire
FILTemp: 475 for 10 minutes Time : 20-30 min
then 375 for 15-20 minutes
Woods: Hickory, Alder, Cherry
RANGE TOP SMOKER COOKING
Colorado Temp: Medium heat
Time: 30 minutes
Woods: Hickory, Alder, Cherry
LUL
REGULAR RANGE OR OVEN COOKING
It’s also possible to use your regular oven or stove (times and temps vary). But, using a smoker or smoker bag will yield a more authentic “smoked bbq” flavor. Do NOT under any circumstances add liquid smoke to any of these recipes or I will hunt you down!
FINISH
Using a fork, shred the mushrooms by pulling the stems first, then mashing the caps. Finish on the stove in a hot skillet with Fool’s Gold Sauce (as much as you like)… and leave some sauce for dipping, if that’s your thang like it is mine!
SERVE
Serve with coleslaw on a piece of bread or bun and a side of pit beans and mac n-cheese! The leftovers, if they make it that far, are great for tacos, pizza, in tofu scrambles and soups!
