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 grilled with beef on skewers.
Recipe courtesy of Aaron Sanchez