Smoked Mushroom Salsa

Recipe Ingredients

1 lb	454g / 16oz	Cherry or mesquite wood chips - soaked in water
		For 30 minutes
2		Portobello mushrooms - stemmed, de-gilled,
		And brushed clean of dirt
10		Cremini mushrooms - stemmed, and
		Brushed clean of dirt
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red onion - finely diced
1		Jalapeño - finely diced
1/2 cup	73g / 2.6oz	Chopped scallion
1/4 cup	36g / 1.3oz	Chopped epazote
1 tablespoon	15ml	Mexican oregano
1		Orange - juiced
1		Lime - juiced
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

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 with grilled beef on skewers.

This recipe yields 4 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B66) - from the TV FOOD NETWORK

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