I got a 1lb of King Trumpet mushrooms in our CSA this week and after some internet sleuthing saw that a few recipes smoked it and shredded it (similar to a pulled pork). I’m a sucker for an experiment and curious if anyone has tried this. I’m thinking a quick smoke bath on the Grilla OG (maybe low smoke 200-225) and then shred and sauté in a pan before tossing in sauce.
the heating temp is a guess, but anyone else done this or recommendations on how long to smoke or temps?
So I gave it a shot. Smoked at 250/275 until they felt softish (about 1 hour). I tossed them in oil before and rubbed them down with Malcom Reed’s BBQ rub. I shredded it, threw it in a pan sautéed it up before throwing on some bbq sauce. Overall it was pretty good! Wouldn’t replace pork, but was a fun activity.
Not smoking, but we like to use king trumpet (or oyster) mushrooms as stand-ins for sea scallops. Slice them thick across the stem, and sear/saute as you would a scallop,
This board is just amazing! I hadn’t heard of a King Trumpet mushroom until Friday when I saw it mentioned in a Woks of Life recipe. Yesterday I found some at the Asian market, and today someone here is smoking them. Thanks for sharing!
Interesting! I had smoked mushrooms while traveling once several years ago, loved them, and promised myself to figure out how to replicate someday...but after some initial disappointment searching for recipes, gave up temporarily. This gives me hope again!
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