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
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 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.
