BBQ Smoked Mushrooms

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! 

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