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
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.