If you’re searching for a truly unique and flavorful vegetarian dish, the Traeger Smoked Lion’s Mane Mushroom Recipe is your new best friend. This recipe transforms the naturally meaty, slightly nutty lion’s mane mushroom into a smoky, tender delight that’s bursting with savory spices and whispers of hickory smoke. The magic lies in its simplicity—just a few humble ingredients that come together on your Traeger grill to create a mouthwatering dish that’s perfect as a main or a hearty side. Once you try this Traeger Smoked Lion’s Mane Mushroom Recipe, you’ll understand why it’s become a cherished favorite in my kitchen and hopefully in yours too.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly straightforward. Each one is chosen to enhance the lion’s mane mushrooms’ wonderful texture and natural flavor, while the subtle smoky notes from the grill turn everything into a culinary masterpiece. Here’s what you’ll need to make this dish shine:
- 1 pound lion’s mane mushrooms: These unique fungi have a tender, meaty texture that absorbs smoke and seasoning like a dream.
- 2 tablespoons olive oil: Helps coat the mushrooms for even seasoning and adds a lovely richness.
- 1 teaspoon garlic powder: Brings a savory depth without overpowering the mushrooms’ delicate flavor.
- ½ teaspoon smoked paprika: Introduces a gentle, smoky warmth that complements the grill’s taste perfectly.
- Salt and pepper to taste: Essential for balancing flavors and enhancing natural umami.
- 1 tablespoon soy sauce or tamari: Adds a subtle umami punch and a touch of saltiness that brightens the dish.
- Fresh parsley for garnish (optional): A pop of green color and a fresh, herbal finish.
How to Make Traeger Smoked Lion’s Mane Mushroom Recipe
Step 1: Fire Up Your Traeger
Start by preheating your Traeger grill to a low and steady 225°F (107°C). Choose hickory or oak pellets for the smoke; these woods provide a perfect balance of robust flavor that won’t overpower the natural taste of the mushrooms. A properly heated grill is crucial for gentle smoking, which will slowly infuse your mushrooms with that signature Traeger magic.
Step 2: Season the Mushrooms
While the grill warms up, toss your torn lion’s mane mushrooms in a large bowl with olive oil, garlic powder, smoked paprika, salt, pepper, and soy sauce or tamari. This combination ensures each bite has a harmonious mix of smokiness, saltiness, and subtle spice. Don’t be shy about getting the mushrooms fully coated—they soak up the seasoning better than you might expect!
Step 3: Prepare for Smoking
Next, spread the seasoned mushrooms evenly on a grill-safe baking tray or a grill mat to avoid losing any pieces through the grates. A single layer is key here; it lets the smoke circulate freely around each piece, ensuring even cooking and that irresistible crispy edge.
Step 4: Smoke to Perfection
Place the tray on your preheated Traeger and smoke the mushrooms between 45 minutes to 1 hour. Don’t forget to give them a gentle stir halfway through to encourage even cooking and beautiful caramelization on all sides. You’ll notice that the mushrooms soften while developing a slight crispness around the edges—this texture contrast is the best part!
Step 5: Finish and Serve
When the mushrooms are tender with those golden, crispy edges, remove the tray from the grill. If you like, sprinkle them with freshly chopped parsley for a fresh burst of color and flavor. Serve warm to truly savor every smoky, savory bite.
How to Serve Traeger Smoked Lion’s Mane Mushroom Recipe
Garnishes
While fresh parsley is a classic choice, feel free to experiment with other garnishes like a squeeze of lemon juice or a sprinkle of toasted sesame seeds. These add a light brightness or additional nuttiness that accentuates the smoky mushrooms beautifully. A drizzle of extra soy sauce or a dash of chili flakes can also provide an exciting flavor twist.
Side Dishes
This Traeger Smoked Lion’s Mane Mushroom Recipe calls out for comforting, simple sides. Think creamy mashed potatoes, garlic roasted vegetables, or even a fresh, crisp salad to balance the smoky depth. Grilled polenta rounds or crusty artisan bread also partner wonderfully, perfect for mopping up any juices.
Creative Ways to Present
For a stunning presentation, pile these smoked mushrooms over a bed of creamy risotto or use them as a filling for vegetarian tacos with crunchy slaw and a squeeze of lime. You can even top pizzas or flatbreads with them for a smoky, savory punch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (and you might be!), store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, and the flavors often deepen overnight, making them even more delicious the next day.
Freezing
The Traeger Smoked Lion’s Mane Mushroom Recipe freezes well if you want to prep in advance. Just let the mushrooms cool completely, then pack them tightly in a freezer-safe container or bag. They’ll keep in the freezer for up to 2 months without losing their wonderful texture and flavor.
Reheating
To bring your smoked mushrooms back to life, gently reheat them in a skillet over medium heat or pop them into a 350°F (175°C) oven until warmed through. Avoid the microwave if possible, as it can make the edges soggy and diminish the smoky crispness that makes this dish so special.
FAQs
Can I use other types of mushrooms instead of lion’s mane?
Absolutely! While lion’s mane offers a unique texture and flavor, you can experiment with oyster or maitake mushrooms for a slightly different but equally delicious smoky mushroom experience on your Traeger.
What wood pellets work best for smoking lion’s mane mushrooms?
Hickory and oak are my top picks because their strong, bold smoke complements the mushrooms without overpowering them. If you prefer something milder, fruit woods like apple or cherry also work wonderfully.
Is this recipe vegan and gluten-free?
The basic recipe is vegan, especially if you choose tamari, which is gluten-free, instead of traditional soy sauce. Always check your product labels to ensure they meet your dietary needs.
Can I grill this recipe on a regular grill?
You sure can, but make sure to use indirect heat and add wood chips for smoke if possible. The low and slow method on a Traeger really brings out the best in the mushrooms, but a charcoal or gas grill can work with a bit of attention to temperature control.
How do I clean lion’s mane mushrooms?
Gently brush off any dirt with a soft brush or paper towel. Avoid washing them under running water, as they absorb moisture and can become soggy. A quick wipe is all you need to keep their texture perfect.
Final Thoughts
Giving the Traeger Smoked Lion’s Mane Mushroom Recipe a try is like inviting a new favorite into your culinary rotation. It’s easy, packed with flavor, and has that undeniable smoky twist that makes every bite feel special. Whether you’re a dedicated vegetarian, a mushroom enthusiast, or just love tasty, hearty dishes, this recipe will quickly become one you return to again and again. Fire up your Traeger and get ready to fall in love with lion’s mane all over again!
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Traeger Smoked Lion’s Mane Mushroom Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Traeger Lion’s Mane Mushroom recipe offers a flavorful, smoky way to enjoy this unique mushroom. Slow-smoked on a Traeger grill with garlic powder, smoked paprika, and soy sauce, the mushrooms become tender with crispy edges, making a perfect vegetarian side or main dish.
Ingredients
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 the grill: Preheat your Traeger grill to 225°F (107°C) using hickory or oak pellets to impart a rich smoky flavor.
- Prepare the mushrooms: In a large bowl, toss the lion’s mane mushrooms with olive oil, garlic powder, smoked paprika, salt, pepper, and soy sauce, ensuring all pieces are well coated.
- Arrange mushrooms: Spread the mushrooms evenly in a single layer on a grill-safe baking tray or grill mat to promote even cooking and smoking.
- Smoke the mushrooms: Place the tray on the grill and smoke for 45 minutes to 1 hour, stirring halfway through the cooking time, until the mushrooms are tender and have slightly crispy edges.
- Serve: Remove from the grill, optionally garnish with fresh parsley, and serve warm as a delicious smoky side or main vegetarian dish.
Notes
- You can substitute soy sauce with tamari for a gluten-free option.
- Adjust the smoking time based on your preferred texture; longer smoking yields crispier edges.
- Use fresh, firm lion’s mane mushrooms for the best texture.
- Serve with rice or crusty bread for a complete meal.
- Leftover mushrooms can be refrigerated for up to 3 days and reheated gently.
