Description
This Traeger Lion’s Mane Mushroom recipe features tender, smoky mushrooms perfectly seasoned and smoked low and slow on a Traeger grill. The mushrooms develop a crispy edge with a rich, savory flavor enhanced by garlic, smoked paprika, and a splash of soy sauce. Ideal as a unique side dish or hearty vegetarian main, this recipe showcases the meaty texture of lion’s mane mushrooms with the deep smokiness imparted by hickory or oak pellets.
Ingredients
Scale
Ingredients
- 1 pound lion’s mane mushrooms, torn into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari
- Fresh parsley for garnish (optional)
Instructions
- Preheat the grill: Preheat your Traeger grill to 225°F (107°C) using hickory or oak pellets to create a smoky flavor base for the mushrooms.
- Season the mushrooms: In a large bowl, toss the lion’s mane mushrooms with olive oil, garlic powder, smoked paprika, salt, pepper, and soy sauce until evenly coated.
- Prepare for smoking: Spread the seasoned mushrooms in a single layer on a grill-safe baking tray or grill mat to ensure even smoking and cooking.
- Smoke the mushrooms: Place the tray on the grill and smoke the mushrooms for 45 minutes to 1 hour, stirring halfway through to promote even cooking, until they are tender and the edges become slightly crispy.
- Serve: Remove the smoked mushrooms from the grill, garnish with fresh parsley if desired, and serve warm as a savory side or vegetarian main dish.
Notes
- Use hickory or oak pellets for a robust smoky flavor that complements the mushrooms well.
- Adjust seasoning to taste; you can add more garlic powder or smoked paprika for extra punch.
- For a gluten-free version, ensure the soy sauce is gluten-free or use tamari.
- Do not overcrowd the tray; spreading mushrooms in a single layer allows for proper smoking and crisping.
- Leftovers can be refrigerated and reheated gently for best texture.
