You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Smoked Mushrooms

Smoked Mushrooms

Smoked mushrooms are just like oven roasted mushrooms, but, well, smokier. And amazingier. Really.

These will take your brunch dish, steak with mushrooms, or mushroom pasta to another level.

You will need a few things - first of all some wood chips, which you can get from from places like Mitre 10, fishing or hunting stores, or online. 

Secondly you'll need a smoker. If you don't already have one, you can just use Jamie Oliver's DIY method to make one, found here.

Smoked Mushrooms

  • 2c wood chips (we tend to use manuka)
  • 2c water
  • 8 - 10 mushrooms
  • Oil
  • Salt and pepper

Soak the wood chips overnight in the water. In the morning, drain the wood chips and spread them out in the bottom of the smoker. 

Lay the mushrooms out in a single layer on the smoking rack above the wood chips. Drizzle with a little oil, and put the lid on the smoker. Don't sprinkle with salt just yet, or they'll dry out while they're in the smoker.

Pop these on a BBQ on a low heat, and smoke for 15-20 minutes. Check the wood is smoking (but not on fire) after 5 minutes or so and adjust the heat as necessary.

Turn off the BBQ without lifting the lid on the smoker, and let them cool for 5 minutes. 

Take off the lid, sprinkle with salt and pepper, and serve. Store any unused mushrooms completely covered in oil for up to 4 weeks.

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Hash Brown Haloumi Stack

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Feijoa Almond Cake