- 16 oz. mixed Mycopia Mushrooms, blanched 1 minute
- 1 small red onion, finely diced
- 2 jalapenos, finely diced
- Handful of fresh cilantro, finely chopped
- ¼ cup fresh lime juice
- 1 Tbsp. olive oil
- Salt to taste
- In a bowl combine blanched mushrooms, onion, jalapeno and cilantro. Add lime juice and olive oil and toss gently. Salt to taste.
- Marinate for a couple of hours/overnight allowing the flavors to marry.
- Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
- This salsa is best served at room temperature or slightly chilled.
- Makes 3 cups.
Adapted from wiveswithknives.net
Special thanks to Chef Julie Schreiber of the Sonoma Mycological Society for this recipe
- 3 Tablespoon butter
- 4 Cups Maitake Frondosa mushrooms, broken or sliced into chunks
- ½ white onion, sliced
- 3 bay leaves
- 4 juniper berries
- 1/3 Cup hard apple cider (dry)
- Squeeze of lemon juice
- 1/3 Cup cream
- Sauté the maitake in 2 T of butter over medium-high heat for about 5 minutes, until they start to brown. Season the mushrooms with salt and pepper. Cover, and lower the heat. Cook gently for 10 to 15 minutes, stirring from time to time – this will draw out their moisture.
- Remove the lid, add 1 T butter, the white onions, the bay and the juniper (put spices in cheese cloth to make them easier to pull out later). Increase heat to medium.
- Continue cooking till onions are golden. By now the pan bottom will start browning. Increase heat to medium-high and deglaze with the cider, stirring to scrape up the brown bits.
- Allow the liquid to cook off completely, then add the lemon juice and stir. Lower the heat to medium and add the cream. Cook gently for another 5 minutes. Taste again.
- Allow to cool, remove the bay leaves and juniper, and blend to a rough paste in a food processor. Pack in small jars and refrigerate.