Smoked Mushroom Salsa
- 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
- 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.
cherry, portobello mushrooms, mushrooms, olive oil, salt, red onion, scallion, epazote, oregano, orange, lime, extravirgin olive oil, suggestions
Taken from www.foodnetwork.com/recipes/smoked-mushroom-salsa-recipe.html (may not work)