This is Scott’s favorite use of chicken mushrooms. It is the closest you’ll ever come to a true veggie bacon and has been described as “spot on” by chef Steve Eldridge of Pittsburgh's _Provision_ restaurant, a genuine master of the art. We use it as an ingredient in just about any dish where you’d otherwise like a hit of bacon. Pastas, salads, vegetables, sandwiches, you name it. The texture is like chicken that’s been very gently poached.
Bring a pot of water to the boil with enough salt that it tastes like the sea.
Parboil the mushrooms in the salted water for 20-30 seconds. This will simultaneously get rid of the spores and other schmutz while seasoning the mushrooms with salt. Remove and pat dry.
Hot smoke the parboiled mushrooms for 30 minutes. NOTE: We’ve done this in a smoker outside and in a jury-rigged stovetop smoker made from a covered pot with the mushrooms suspended on a screen above smoldering chips. Both worked just as well. Temperature doesn't seem to be a big deal so long as it is hot enough to cook the product and smoky enough to really season it.
Transfer the smoked mushrooms to a tray so they can cool and then taste for salt. You may note that they're a bit dry but you can ignore that. Season if/as required and then transfer to a zipper-top bag. Coat with just enough oil to barely cover all the packed mushrooms, drain out the air, and seal. NOTE: The oil adds in the moisture and unctuousness you were missing when you tasted for salt.
Store in the refrigerator for up to two months.
You really want to try this. It is 100% meat free without being "fake" in any way, but also serves the function of meat that is so hard to duplicate. Think pork & beans, cassoulet, jambalaya, and all those other pulse- and rice dishes that rely on a hit of meat to add depth and richness. These do that job admirably well. Smoke for the ground flavor; COTW for chew, and the enriched oil for mouthfeel. Please let me know of any refinements you come up with.
Ingredients
Directions
Bring a pot of water to the boil with enough salt that it tastes like the sea.
Parboil the mushrooms in the salted water for 20-30 seconds. This will simultaneously get rid of the spores and other schmutz while seasoning the mushrooms with salt. Remove and pat dry.
Hot smoke the parboiled mushrooms for 30 minutes. NOTE: We’ve done this in a smoker outside and in a jury-rigged stovetop smoker made from a covered pot with the mushrooms suspended on a screen above smoldering chips. Both worked just as well. Temperature doesn't seem to be a big deal so long as it is hot enough to cook the product and smoky enough to really season it.
Transfer the smoked mushrooms to a tray so they can cool and then taste for salt. You may note that they're a bit dry but you can ignore that. Season if/as required and then transfer to a zipper-top bag. Coat with just enough oil to barely cover all the packed mushrooms, drain out the air, and seal. NOTE: The oil adds in the moisture and unctuousness you were missing when you tasted for salt.
Store in the refrigerator for up to two months.
Used these to make cheddar “bacon” and chive Scones… simply amazing!