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.

　　

Ingredients

Makes 6 smoked portabellas and 3/4 pound tomatoes

　　6 medium portabella mushrooms (about 1 1/2 pounds total)

　　1 pound plum tomatoes

　　

Special equipment and kitchen supplies:

stove-top smoker/cooker

　　3 tablespoons fine wood chips such as hickory or oak

　　

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.