With these barbecue mushrooms you can make a sandwich with green salad.
Mushrooms caramelized in molasses are saturated with bacon aroma when smoking. Put a few slices on toasted bread with slices of tomato and a crisp lettuce, if you want have a vegetarian sandwich snack. Or serve breakfast together with a plate of oatmeal for a peppy start to the day.
Nutrition value of one serving: (total 
Calories 130, total fat 10 g., saturated fats g., proteins 1 g., carbohydrates 9 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr peeled portobello mushrooms, sliced about 3 mm thick.
- 6 tbsp. l vegetable oil
- 2 tbsp. l molasses
- 2 tbsp. l soy sauce
- 2 tbsp. l brown sugar
- 0.5 tsp garlic powder
- 0.75 tsp smoked paprika
- You will need: soaked apple chips
Recipes with similar ingredients: champignon mushrooms, soy sauce, brown sugar, garlic powder, paprika, molasses
Recipe preparation:
- Preheat the oven to 150 ° C. Lay out 2 parchment baking sheets paper, and the third baking sheet or pan – paper towels. Lubricate both baking sheets with parchment paper for approximately 1 tbsp. l vegetable oil. Put the slices of mushrooms in one layer, very close to each other, on parchment and lightly coat with the remaining vegetable oil.
- Bake the mushrooms until they soften slightly and fry, 25-30 minutes, then turn the mushrooms over, turn the baking sheets in the oven and bake to make the mushrooms well-fried and crispy edges, another 30-35 minutes. Remove from the oven and shift to a baking sheet laid out with paper towels for several minutes, to dry.
- In a large bowl, beat the molasses, soy sauce, brown sugar, garlic powder and paprika. Gently mix the baked in mushrooms with the resulting marinade so that they cover them with all sides. Put half the pickled mushrooms in one layer in a large metal basket for a double boiler or a colander that fits the large grill.
- Prepare the grill: lay out the bottom of a large metal baking sheet with foil. Put two large handfuls of apple sawdust on bottom of the form. Place the pan on the coals and set fire to a few chips with a lighter. When the sawdust starts to smoke, put a colander with mushrooms on the grill, sawdust will be on the coals bottom, then close the grill tightly. While working in lots, let the mushrooms soak for 5-10 minutes, depending on how much smoking you want.
- When the mushrooms are smoked, put them back on the baking sheet in one layer. Salt and pepper, put in the oven so that they become crispy for 3-5 minutes. Store mushrooms in the refrigerator in airtight container up to 5 days. Preheat in the oven at low temperature before serving. You can put smoked bread on Tomatoes
