Description
This Traeger Lion’s Mane Mushroom recipe offers a smoky, flavorful way to enjoy the unique texture and taste of lion’s mane mushrooms. Slow-smoked over hickory or oak pellets and seasoned with garlic, smoked paprika, and soy sauce, these mushrooms become tender with crispy edges, making a perfect vegetarian side or main dish.
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 Grill: Preheat your Traeger grill to 225°F (107°C) using hickory or oak pellets to infuse the mushrooms with a rich, smoky flavor.
- Prepare Mushrooms: In a large bowl, toss the lion’s mane mushrooms with olive oil, garlic powder, smoked paprika, salt, pepper, and soy sauce until they are evenly coated with the seasoning mix.
- Arrange Mushrooms: Spread the mushrooms in a single layer on a grill-safe baking tray or grill mat to ensure even smoking and cooking.
- Smoke Mushrooms: Smoke the mushrooms on the grill for 45 minutes to 1 hour, stirring halfway through the cooking time to allow all sides to become tender and develop slightly crispy edges.
- Serve: Remove the mushrooms from the grill, optionally garnish with fresh parsley, and serve warm as a delicious smoky side or vegetarian main.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Ensure mushrooms are torn, not sliced, to retain texture during smoking.
- Stirring halfway through cooking helps achieve even smoke distribution.
- Adjust seasonings to taste, adding more smoked paprika for a stronger smoky flavor.
- Serve immediately for the best texture; leftovers can be reheated gently.
