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Traeger Lion’s Mane Mushroom Recipe

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Lion’s Mane mushrooms have a meaty, almost crab-like texture, making them perfect for smoking on a Traeger grill. This recipe enhances their natural umami flavor with a simple seasoning blend and light wood smoke. Serve them as a side dish, in tacos, or as a meat substitute for sandwiches!

Ingredients

Scale
  • 1 lb Lion’s Mane mushrooms (whole or torn into large pieces)
  • 2 tbsp olive oil or melted butter
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tbsp soy sauce or tamari (optional for extra umami)
  • 1 tsp lemon juice (for finishing)
  • Fresh chopped parsley (for garnish, optional)

 


Instructions

1. Preheat the Traeger Grill:

  • Set your Traeger to 225°F and load it with cherry, maple, or hickory wood pellets for a mild, smoky flavor.
  • Let it preheat with the lid closed for 15 minutes.

2. Prepare the Mushrooms:

  • Gently clean the Lion’s Mane mushrooms with a damp towel (avoid soaking them in water).
  • Tear or slice them into large chunks.
  • In a bowl, toss the mushrooms with olive oil, salt, pepper, garlic powder, smoked paprika, and soy sauce.

3. Smoke the Mushrooms:

  • Place the mushrooms directly on the grill grates.
  • Smoke for 45-60 minutes, flipping halfway through, until the mushrooms are golden and slightly crispy on the edges.

4. Finish & Serve:

  • Remove from the grill and drizzle with lemon juice for a fresh pop of flavor.
  • Garnish with fresh parsley and serve warm!

Serving Ideas:

  • As a main dish: Serve with grilled veggies and a side of rice or quinoa.
  • In tacos: Chop and stuff into tortillas with avocado, salsa, and slaw.
  • In a sandwich: Layer on a toasted bun with garlic aioli and arugula.

Notes

  • Want a smoky butter finish? Toss the mushrooms in melted butter right before serving.
  • For a heartier meal, add these smoked mushrooms to pasta or risotto.
  • Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet for best texture.