Ingredients

• 1 pound cherry or mesquite wood chips (soaked in water 30 minutes)
• 2 portobello mushrooms (destemmed, de-gilled, and brushed clean of dirt)
• 10 cremini mushrooms (destemmed and brushed clean of dirt)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 red onion finely diced
• 1 jalapeno 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
• Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers

Directions