Smoked Mushroom Salsa

By á-170456

Ingredients

• 1 pound cherry or mesquite wood chips soaked in water
• for 30 minutes
• 2 portobello mushrooms stemmed, de-gilled, and brushed clean of dirt
• 10 cremini mushrooms stemmed, and brushed clean of dirt
• 3 tablespoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1 red onion finely diced
• 1 jalapeño finely diced
• 1/2 cup chopped scallion
• 1/4 cup chopped epazote
• 1 tablespoon Mexican oregano
• 1 orange juiced
• 1 lime juiced
• 1 tablespoon extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.

In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.

Serving suggestions: On a tostada sprinkled with cotija cheese or with grilled beef on skewers.

This recipe yields 4 servings.