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Mushroom Confit Question

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    Mushroom Confit Question

    On a video from the Chicago BBQ thing, I saw Leroy & Lewis smoked some button mushrooms bathed in butter. I plan on doing the same today - I’m going to add some garlic and thyme sprigs. I will smoke at about 250 along with some pork belly burnt ends. My question is, how much time will it take on the grill?


    That is a tough question to answer correctly. The best guess for how long to cook them, until they are done to your liking.
    Sounds like a great pairing. Post end results with pictures. Thank you.
    Don't forget the PBR.


    • Rob whatever
      Rob whatever commented
      Editing a comment
      FYI, I work in the last building that Pabst Brewery built before it went belly up in the late 70’s. Building 42 was the distribution center - its now a mixed use building with office, restaurant and craft brewery.

    • bbqLuv
      bbqLuv commented
      Editing a comment
      Yep, they are now centered in LA California.

    I used to do mushrooms regularly when I was working downtown, you know in the before time, when corona was just a beer.

    id rough chop, season, butter, smoke in the pellet grill for an hour with bacon on the top shelf, at 225. In a cast iron pan set up so the bacon drips on the mushrooms.

    After the hour, chop the bacon into lardons/batons, add to the mushrooms, season with salt, thyme… I think maybe some sherry, and butter, and give it a few minutes on Warp 10 on the gasser.

    made those all summer while I could get the shrooms from the farmers’ market at work.

    here’s a before, during and after shot.

    I tweaked this every week in search of greater heights, but it was never bad. I think the final iteration had some cream in it.
    Attached Files


    • holehogg
      holehogg commented
      Editing a comment
      Looks delightful.

    Love 'shrooms.
    Haven't done buttons in butter on the grill but sounds like a plan.
    My favourite is big brown ones in the kettle with a big dollop of butter and fresh ground garlic and a good pinch of pepper. I sometimes drag them over the hot coals to singe the cap.


      I’ll post some photos later but the answer to how long seems to be 2 hours. The mushrooms were tasty, finished with a good squeeze of lemon juice. The shrooms took on some good smoke flavor. I did find a number of recipes, albeit none on a smoker. I dried brined the mushrooms for an hour and wiped the excess salt off before putting on the smoker with thyme, garlic and a shitload of butter.


        Some pics.
        Attached Files



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