Mycopia Mushroom & Jalapeño Salsa

Mushroom Salsa

Ingredients:

  • 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

 Directions:

  1. In a bowl combine blanched mushrooms, onion, jalapeno and cilantro. Add lime juice and olive oil and toss gently. Salt to taste.
  2. Marinate for a couple of hours/overnight allowing the flavors to marry.
  3. Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
  4. This salsa is best served at room temperature or slightly chilled.
  5. Makes 3 cups.

Adapted from wiveswithknives.net

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