These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.
Recipe information
Yield
Makes 6 smoked portabellas and 3/4 pound tomatoes
Ingredients
Special equipment and kitchen supplies:
Preparation
Step 1
Cut out and discard mushroom stems and halve tomatoes lengthwise. Arrange mushrooms, gill sides down, and tomatoes, cut sides up, on rack of smoker.
Step 2
Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put tray on top of chips and put rack in tray. Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.
Step 3
Smoke mushrooms and tomatoes, covered, over moderate heat 30 minutes. Remove smoker from heat. Let mushrooms and tomatoes stand, covered, 30 minutes.
