Toves love fruits, vegetables and tubers and eat them raw or cooked. Here is one of their favorite dishes – smoked mushrooms.
Water Smoked Mushrooms
- 3 pounds large mushrooms (Oyster, Portabella or similar. Smaller mushrooms will work if skewered)
- 2 cups water
- 2 tablespoons brown sugar
- 2 tablespoons salt
- 1 tablespoon Worcestershire sauce (omit for vegans)
- 1 teaspoon granulated garlic
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon marjoram or mild oregano
- 1/2 teaspoon ground pepper
- 1/2 teaspoon Tabasco hot sauce – optional
- 1/4 cup balsamic vinegar or dry red wine
- 1/2 pound (approximately two heaping handfuls) alder chunks, soaked overnight in water.
Heat the water with the sugar and salt until dissolved. Let cool. Place mushrooms in a container with all of the ingredients. Prepare your water smoker and place the 1/2 pound of split alder chunks on the heat source. After the mushrooms have s soaked about 30-45 minutes (but may be overnight in a refrigerator), drain the liquid into the smoker’s water bowl and top up the smoker bowl with hot water. Put the bowl in the smoker.
Place mushrooms on a smoker grill, stalk up. There are usually two grills available, and the upper one is best. Cover and smoke the mushrooms about 60 to 90 minutes. Serve hot or cold, whole or sliced.
These are great as Hors d’Oeuvres or a salad addition.
(A water smoker is just another way of slow cooking with hot moist smoke. A charcoal model costs about $50 and an electric model costs about $70. They can cook up to 50 pounds of food. A good Weber or similar covered cooker that has a small amount of controlled heat can do the job as well but needs closer attention.)