Time: 1 hour 55 minutes
Complexity: easily
Servings: 8

You can make a sandwich with a green salad with these barbecue mushrooms.

Mushrooms caramelized in molasses imbue the bacon flavor as they simmer. Top a few slices with toasted bread, tomato slices, and a crisp lettuce leaf for a vegetarian sandwich. Or serve with a bowl of oatmeal for a savory start to the day.

Ingredients:

• 450g peeled portobello mushrooms, sliced ​​approximately 3mm thick.
• 6 tablespoons of vegetable oil
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 2 tbsp. l. brown sugar
• 0.5 tsp garlic powder
• 0.75 tsp smoked paprika
• You will needsoaked apple chips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, soy sauce, brown sugar, garlic powder, paprika, syrup

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Preparation:

Step 1
• Preheat oven to 150°C.
  
  Line two baking sheets with parchment paper and a third baking sheet or skillet with paper towels. Grease both parchment-lined baking sheets with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and lightly brush with the remaining vegetable oil.
Step 2
• Bake the mushrooms until lightly softened and browned, 25 to 30 minutes, then turn the mushrooms over, rotate the baking sheets in the oven, and bake until the mushrooms are well browned and crispy around the edges, another 30 to 35 minutes.
  
  Remove from oven and transfer to a baking sheet lined with paper towels for a few minutes to dry.
Step 3
• In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder, and paprika. Gently toss the oven-baked mushrooms with the marinade, ensuring they're coated on all sides.
  
  Place half of the marinated mushrooms in a single layer in a large metal steamer basket or colander that fits over a large grill.
Step 4
• Prepare the grillLine the bottom of a large metal baking sheet with foil. Place two large handfuls of apple wood shavings on the bottom of the pan. Place the pan on the coals and light a few shavings with a lighter.
  
  When the sawdust begins to smoke, place the colander with the mushrooms on the grill grate, with the sawdust underneath resting on the coals, then close the grill tightly. Working in batches, let the mushrooms smoke for 5-10 minutes, depending on how smoked you want them.
Step 5
• Once the mushrooms are smoked, transfer them back to the baking sheet in a single layer. Season with salt and pepper and bake in the oven for 3-5 minutes until crispy. Store the mushrooms in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at a low temperature before serving.
  
  You can put it on bread smoked tomatoes.

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