From: nicodemus@foobar.hellsuncles.co.uk   
      
   riburr wrote:   
   > Have been using a stovetop smoker to smoke small amounts of fish, with   
   > delicious results. So, I'm thinking about trying some smoked mushrooms   
   > this coming season.   
   >   
   > This is hot smoking, where a fish is generously sprinkled with salt, and   
   > allowed to sit in the fridge for at least a day.  Olive oil is thinly   
   > spread over the fish, then the fish is smoked on the stovetop 'til cooked.   
   >   
   > With mushrooms, I'm thinking of wetting them, then sprinkling with salt,   
   > or giving them a quick dip in brine, and allowing the brine to soak in.   
   > Then, brush them with olive oil, or even bacon fat, and smoking them on   
   > the stovetop.  Might try the technique with store-bought button   
   > mushrooms as a test.   
      
   I'd suggest trying one you know is rehydratable first. I predict that   
   Agaricus would be leathery, at best.   
      
   > Have all kinds of suitable wood for smoking in the yard; ash, cherry,   
   > maple, hickory, oak (white and red), mulberry, persimmon, birch, etc.  I   
   > have a little combination hand planar-rasp that can shave slivers of   
   > wood for use in the smoker.   
      
   Oak, apple and other fruitwoods are favourite.   
      
   Good luck!   
      
      
   --   
   Old Nick   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)