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.