Preparation info

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By Ben Shewry

Published 2012

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  • 12 small wild pine mushrooms
  • 4 small wild slippery jack mushrooms
  • 100 ml ( fl oz) grape seed oil
  • table salt, to taste
  • charcoal*, for smoking
  • 1 kg (2 lb 4 oz) hickory woodchips*, soaked for 30 minutes in water, for smoking
  • 15 ml (½ fl oz) lemon juice


The mushrooms should be cooked just before serving. I use a specially made hot smoker that roasts the mushrooms and perfumes them with smoke at the same time. This greatly intensifies the natural flavour of the mushrooms. It is possible to cook them in a similar way in a kettle barbecue (such as a Weber) using natural charcoal (not petroleum-based) and soaked woodchips to create smoke.

Place all of the mushrooms in a large stainless-steel bowl and gently combine with the oil and salt. Light a hot smoker* with the charcoal. When the charcoal dies down a bit, add some of the soaked woodchips. Once it is smoking well, place the mushrooms inside and hot smoke for 15 minutes or until roasted and a deep brown colour. Combine with a heaped tablespoon of the pine nut paste and the lemon juice. Gently toss and check the seasoning.