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smoked mushrooms

 
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dpack



Joined: 02 Jul 2005
Posts: 45374
Location: yes
PostPosted: Tue May 15, 12 7:08 pm    Post subject: smoked mushrooms Reply with quote
    

obtain shrooms (st georges are good )

clean and destem

place on sloping salt proof surface gills up

sprinkle with 5% salt by wt

allow to drain

hot smoke gills down until sticky and chewy and yum (oak for twelve hours is a guide )

keep for a while squished in a pocket but keep ages if in a jar of balsamic vinegar

dpack



Joined: 02 Jul 2005
Posts: 45374
Location: yes
PostPosted: Wed Oct 14, 15 12:29 pm    Post subject: Reply with quote
    

i have just done some blewits with a slightly revised recipe

de stalk

a thin covering sea salt gills up on a rack 2 hrs

turn over salt tops leave over night

cut into one cm wide strips return to rack

cold smoke over a tiny smouldering pile of charred hawthorn log ends in grate,the air flow up a warm chimney dries them very quickly and the trace of smoke does the flavor,adjust fire and position so as they are barely warm 2 hrs (a bit fiddly with fire adjustments but far less bother than setting up an outdoor smoker

a rather nice way to preserve mushroom gluts

done when chewey

pickle in half balsamic/half cider vinegar (no spicing although it is an option)

very yummy

dpack



Joined: 02 Jul 2005
Posts: 45374
Location: yes
PostPosted: Wed Oct 14, 15 12:31 pm    Post subject: Reply with quote
    

ps they can be eaten as is or used in cooking or used in a complex pickle such as garlic cloves and hard cheese cubes

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