Tuesday, April 10, 2012

Hickory Smoked Morels

Been trying out a stovetop smoker on mushrooms. Used store-bought crimini as a trial and was very pleased with the result. Being spring, morels presented themselves as the next opportunity. I used fresh, dried, shaved hickory wood from the yard for smoke. The morels attained a surprising and beautiful golden color, and a slightly crispy texture. Taste was very meaty, like bacon. Pictured is a vegetarian breakfast, with olive oil drizzled on toasted Portuguese bread.

Hickory Smoked Morels

Here's a picture of the first smoking experiment using store-bought crimini mushrooms, and wild grapevine for smoke.  The crimini took on an exotic darkness and substantial chewiness.

Wild grapevine-smoked Crimini

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