Ingredients

• 1 pound cherry or mesquite wood chips (soaked in water 30 minutes)
• 2 portobello mushrooms (de-stemmed, de-gilled, and brushed clean of dirt)
• 10 cremini mushrooms (de-stemmed 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

Directions
Place the soaked wood chips in the bottom of a smoker and start up the grill. Allow it to heat.
Then take a large bowl and toss the mushrooms with a little olive oil. Season this with salt and pepper. When the smoker gets hot, add the mushrooms and cover them. Smoke the mushrooms for about 20 minutes until they have softened. When they are cooked through, then dice the mushrooms and place into a bowl. Add the remaining ingredients, and toss together to combine. Adjust the seasonings if necessary according to required taste. You may serve this on tostadas with a sprinkling of cotija cheese or grilled with beef on skewers, as you might want to eat them.