Description
This Traeger Lion’s Mane Mushroom recipe features tender, smoky mushrooms infused with garlic, smoked paprika, and soy sauce, perfect as a flavorful vegetarian main or side dish. Using a Traeger grill imparts a rich, wood-fired taste that enhances the mushroom’s natural umami.
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 ideal for cooking the mushrooms.
- Prepare the mushrooms: In a large bowl, toss the torn lion’s mane mushrooms with olive oil, garlic powder, smoked paprika, salt, pepper, and soy sauce, ensuring they are evenly coated with the seasoning.
- Arrange mushrooms for grilling: Spread the seasoned mushrooms in a single layer on a grill-safe baking tray or grill mat to allow even exposure to the smoke and heat.
- Smoke the mushrooms: Place the tray on the grill and smoke the mushrooms for 45 minutes to 1 hour. Stir halfway through cooking to promote even tenderness and a slightly crispy edge.
- Finish and serve: Remove the smoked mushrooms from the grill, garnish with fresh parsley if desired, and serve warm as a delicious smoky side or main dish.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Experiment with different wood pellets like apple or cherry for varied smoky flavors.
- Torn mushrooms ensure better texture and more surface area to absorb flavors.
- Adjust smoking time depending on how crispy or tender you prefer the mushrooms.
