Salsamushrooms Recipes

MUSHROOM SALSA

Mushroom Salsa image

I know this sounds weird, salsa and mushrooms--TOGETHER--I promise it is so refreshing and it will tantalize your taste buds!

Provided by cervantesbrandi

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

20 white button mushrooms (finely diced)
1/4 cup cilantro (chopped)
1/4 cup red onion (diced)
1 lime, juice of
1/4 teaspoon seasoning salt (I use McCormick's)
2 jalapenos (minced)

Steps:

Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
Serve with tortilla chips and your favorite salsa.

Nutrition Facts : Calories 28.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 3

SMOKED MUSHROOM SALSA

Smoked Mushroom Salsa image

Provided by Aarón Sánchez

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Steps:

Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.

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