From: riburr@shentel.net   
      
   Since I did not find any morels, I opted for smoking store-bought   
   crimini (Agaricus bisporus).  I used shaved green hickory wood cut from   
   the yard, aged only until dry.  The mushrooms were stirred in kosher   
   salt, olive oil and fresh-picked basil.  They achieved an exotic dark color.   
      
   Taste was incredible; very rich.  Hickory smoke taste was well   
   integrated, assertive but not overpowering, and without bitterness.  Ate   
   mushrooms with lightly toasted roll drizzled w/olive oil (pretending to   
   be healthy).  Although lunch was entirely vegetarian, hands now smell   
   like I've been eating bacon.  Am anxious to smoke mushrooms harvested   
   from the wild.  See:   
      
   http://farm8.staticflickr.com/7252/6857337744_a1ed5520da.jpg   
      
   http://farm8.staticflickr.com/7247/6857337618_82b9033b91.jpg   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)