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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cherry or mesquite wood chips - soaked in water

  2. For 30 minutes

  3. 2 Portobello mushrooms - stemmed, de-gilled,

  4. And brushed clean of dirt

  5. 10 Cremini mushrooms - stemmed, and Brushed clean of dirt

  6. 3 tablespoons 45ml Olive oil

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1 Red onion - finely diced

  10. 1 Jalapeño - finely diced

  11. 1/2 cup 73g / 2.6oz Chopped scallion

  12. 1/4 cup 36g / 1 1/3oz Chopped epazote

  13. 1 tablespoon 15ml Mexican oregano

  14. 1 Orange - juiced

  15. 1 Lime - juiced

  16. 1 tablespoon 15ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. This recipe yields 4 servings.

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