nicholls47 I used Pa’s Black Bull marinade before cold smoking the chops. Then, seasoned them with the garlic/butter Excalibur seasoning and sous vide them at 130 for 2 hrs. Result: juicy and tasty.
Smoked Portobello Mushrooms
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
This is an easy and must try recipe
- Break off stems.
- Mix melted butter, olive oil, back pepper and garlic.
- Brush mix liberally all over mushrooms. Veins will fill with mix.
- Grab your favorite steak seasoning. You can see I chose one of the best.
- Shake it in each mushroom. Not too much as this recipe has a fairly high saltiness.
- Take to smoker at high temp and smoke for 20 minutes or so… goal is to get them hot and infused with hit mix and spices.
- Add Parmesan cheese (or a shredded cheese of your choice) close smoker and let it melt.
- Serve as a side or just as is. Portobello mushrooms are very meaty. These can easily be a main dish if you want. I used as a side with a pan seared pork chop and lemon garlic shrimp…
Life is a Garden - Dig it.
- Break off stems.
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lkrfletcher
Outstanding! -
That looks like a winner. You have me wanting to try that.
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Smoked mushrooms-why didn’t I think of that? Think I’ll have to try those.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Randyman
You wont be disappointed -
lkrfletcher I have a long-standing hate for Mushrooms but that does look pretty darn good and good choice of seasoning for something that is supposed to taste like steak?
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lkrfletcher That just makes the old taste buds start salivating.
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Stand Back Boys! I’m staking a Claim on this plate!!
This has YUM written all over it! -
lkrfletcher The plate was wow and then, you went over the top with the smoked ports. Mouth is watering. I just turned off the beef stroganoff pot I’m preparing for future meals while I’m in rehab for hip surgery and had to walk away from it after viewing your layout because it just made me crave food. Congrats on your creation.
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Referenced by
Jonathon
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lkrfletcher Just used this recipe. They had wonderful looking portobellos at BJ’s wholesale today. Yep, very tasty.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
lkrfletcher That is everything that a growing boy needs, fantastic looking plate.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
zbigjeff nice
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lkrfletcher Those look great, will have to give them a try sometime.
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Jonathon You and my wife, she still allows me to cook with them and she picks them out and puts them on my plate. Win, Win.
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zbigjeff Are you going to get all “Hip” on us?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O No, just trying different things as I peruse the food aisles. You wouldn’t question this if you had a look at my meat locker.
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zbigjeff Lol I was just starting to thing you were going all vegan on me! LOL.
I would luv to fork-n-knife into those beauties!!!Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
lkrfletcher thanks for the recipe and great looking meal you have there
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Denny O Love to keep people “thinking”. I go in spurts. My buds have no idea what I will pick when I either cook or go out to dinner. Usually, I get a look like “what the heck?” Usually, looking for something different to tantalize the old taste buds. A guys wife next door calls over to me today and says she doesn’t have much in the pantry besides pasta, some veggies, tomatoes and mushrooms. Told her I would be right over and brought her some miso and an onion. We sauteed the mushrooms first to get them browned, then added the tomatoes, veggies, onion, a little EVOO, a little miso and some Italian seasonings plus S&P. She tasted it and said: who knew?? Told her to start the water for the pasta and time it for when her hubby is coming home. Then, throw the pasta into the saute pan with a little pasta water, mix it around a minute and serve with a bit of any cheese she had. She loved the dish. Even though she’s a carnivore. Husband calls and asks for my recipe. I said: it’s a kitchen sink throw together something recipe that’s in no book. We laughed and he invited me over for a couple drams of Woodford Reserve Double Oak. Yep, we had a good day. But, I’m still not going vegan anytime soon. Thanks for caring. Tomorrow is smoked filet mignon, eggs and asparagus. Want any?
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Going to have to try that. I love mushrooms. I did grill some corn on the cob tonight with ultimate steak and roast sprinkled on. It was excellent.
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