Umami Smoked Mushrooms

These warm Umami Smoked Mushrooms are the perfect salted outline to add a little depth to any meal. They have the best taste and are super easy to make. With only 4 ingredients and a few simple steps, you will have the perfect outline to combine with your favorite entrance. Mushrooms are an excellent catalyst to absorb the smoky flavor and add a rich and terrosa depth to your meal.

Sumffiti of cast iron pan full of cooked mushrooms.

This tasty side dish is an easy recipe with tons of smoke flavor! Mushrooms are the perfect way to “drink” any meal with rich tastes and make even an average meal luxurious.

And what we love more than this recipe for smoked Umami mushrooms is that this recipe works with different types of mushrooms. Generic button mushroom, it works. Giant Portobello Mushrooms (sliced) this works. Or, with a mixture of mushrooms, as we show here on ours Grill Traeger.

It is undoubtedly one of our simplest recipes, but one that makes dinner feel much more elegant.

Lateral shot of smoked mushrooms closely.

What are the smoked human mushrooms

Umami is the salty flavor that is found in many broths, meats and in this case, mushrooms. It is one of the five basic flavors and the most recently discovered. And my mixture of spices, OoomamiUse science behind this for a seasoning that doubles on that salty taste to strengthen everything you are cooking. For more information, read my post on What is Umami and how to use it.

The smoked mushrooms give us more than that rich, profound, umami taste, therefore the smoked humans mushrooms. In this recipe, I am increasing that delicious salty flavor with my signature of Ooomami for the highest level of taste! The earthy notes of the mushrooms mate well with the smoky aromatic and the Ooomami adds a further impulse of wealth you love.

Close up shot of a pan full of a beautiful mixture of varieties of smoked mushrooms garnished with chopped parsley.

Because you will adore the smoked humans mushrooms

There is so much to love on this easy recipeFrom the deep umami flavor to the simple instructions. You will be hooked and you will serve this abundant dish every possibility you have. THE The fleshy flavor of the mushrooms pairs well with a variety of main courses, such as pork ribs, chicken, ribeye and more.

What I love most is the smoked flavor. The mushrooms absorb it so well that it adds a depth of flavor that you cannot get with anything else. Our Ooomami powder added (or any powder of umami, but we are biased) is the enhancer of the perfect flavor.

The next time you need a recipe with a side dish to bring things to the next level flavor, try these smoked mushrooms!

Umami smoked ingredients

To make this recipe for smoked mushrooms, you will need:

Mushrooms (we used a mixture of whole mushroom chefs, including shiitake mushrooms, white beech, baby bellas, cremini mushrooms and trumpets)
Butter (we always use non -salted butter)
Kosher salt
Girl Carnivore Ooomami Spice Blend (a rich powder of umami, but if you don’t have it, any UMAMI mixture will work)

To conquer and serve:

How to prepare Umami smoked mushrooms

First, preheat your pellet smoker or 400 degree grid.

Subsequently, it positions a large cast iron pan on the grids and dissolves in 4 tablespoons of butter.

Then you will put the mushrooms in the pan with the melted butter and season with salt and ooomami or a mixture of spices of choice. Gently launches to combine.

Leave the mushrooms to cook, while they sweat their liquid, for about 8-10 minutes.

The liquid in the pan will begin to evaporate while the mushrooms cook.

Then, close the lid and continue smoking mushrooms for 10 minutes more.

Remove the mushrooms from the grill.

Add 1 tablespoon of butter in the pan and turbine to melt, covering the mushrooms.

Mushroom mixture in a pan on the grill. — Smoking mushrooms.

Finally, season the smoked mushrooms with black pepper and chopped fresh parsley. We did not include the salt in this recipe, so please get it to taste.

Serve immediately and have fun!

Suggestions for experts’s recipes

Since the mushrooms are delicate, we do not add further smoke to this recipe with wooden chips or blocks.
And since they quickly absorb smoking, we love this mushroom recipe on our pellet grid for the delicate flavor. We find that if we are grilled them on a coal grid or on a bonfire, we keep the lid so that the mushrooms do not have too heavy acid flavor.

Warehouse

For all remaining smoked mushrooms, put them in an airtight container and keep them in the fridge for 3-5 days. However, we believe these mushrooms are better eaten fresh.

Heating/leftovers

To heat all the leftovers, simply put them in a microwave bowl. Put them in the microwave for 30 seconds at one minute, depending on how full your bowl is, until they are quite hot.

If you have many leftovers of mushrooms, cut them really well and add them to:

Getting of cast iron pan full of smoked mushrooms garnished with chopped parsley.

What to serve with smoked humami mushrooms

If it is the first time that you need smoked mushrooms, you could ask you what the best way is to enjoy them. Try to serve them together with a variety of main dishes such as these delicious recipes:

If you are preparing an elegant salami bulletin board or you are making a dinner, these can also be chosen as a perfect appetizer combined with garlic butter with room temperature and toasted croutons.

Faq

What are some examples of humami foods?

You will find a variety of foods rich in umami, such as seafood, meat, aged cheeses, mushrooms, kimchi and more.

What happens if the mushrooms are not there?

You are probably used to washing the products before using it to remove any bacteria or germs that persist on food. The problem with mushrooms is that they are porous. When they are whisking, they will quickly immerse the water and become wet, ruining any possibility of creating a tasty dish.
Inspect your mushrooms and if you see any obvious gross pieces, use a napkin or a damp cloth to clean them.

This is such a fantastic recipe to add flavor and heart to any meal! Among all the outlines out there, these humited mushrooms Umami will shake your world! I hope you like these smoked mushrooms umami as much as me!

Feel free to let me know how yours turned out to be in the comments section!

More delicious recipes with the smoked side dish

When it comes to extraordinary outline recipes, it is difficult to beat these smoked mushrooms. Add an incredibly rich umami flavor to any meal and are so easy to prepare! Also, you can use any type of mushroom for this recipe!

Cooking methodsPrevent the screen from going to sleep

Prepare the smoker

Preheat the 400F pellet smoker.
Place the cast iron pan on the grill grid.
Melt in 4 tablespoons of butter.

Smoke mushrooms

Add the mushrooms and season with salt and ooomami.
Let the mushrooms cook, while they sweat their liquid, about 8-10 minutes
The liquid in the pan will begin to evaporate while the mushrooms cook.
Then, close the lid and smoke the mushrooms for 10 minutes more.
Remove from the grill.
Add 1 tablespoon of butter in the pan and turbine to melt, covering the mushrooms.

We used a mixture of mushrooms for this recipe, but it also works with a single variety (such as only baby bellas, buttons, oyster mushrooms, woods chicken or essentially any fresh mushroom you want to use).
Where you can keep the leftovers and heat this recipe for later, we believe it is better served fresh for the best flavor and consistency in every bite.
We use a Grill Traeger (or any pellet smoker) for this recipe. We believe that the flavor of smoke can become too aggressive if on a traditional sticker burner or a coal grid. See our complete post for notes and suggestions.

Course: Side

Kitchen: American, barbeque