No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes
If you're in the habit of grilling, the portobellos can be grilled one day, and turned into this delicious salsa the next (or the next). Roasted cremini make an equally tasty salsa.
Makes about 6 cups
4 Roasted Portobello Caps
1/2 cup finely diced ripe tomato or sun-dried tomato
1/2 cup finely diced red onion
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon kosher or sea salt, or more if needed
1/4 teaspoon freshly ground black pepper, or more if needed
1/2 cup very finely shredded fresh basil leaves
To roast the mushroom caps: Preheat the oven to 400F. Remove the stems from the mushrooms and wipe the caps clean. Lightly oil a baking pan with olive oil and rub some oil into the tops of the caps. Sprinkle the mushrooms with salt and pepper. Place the caps, gill side up, on the baking pan. Roast for 10 minutes. Turn and roast until the mushrooms are tender and well-browned, about 15 minutes. Remove the pan from the oven and sprinkle the mushrooms with vinegar, if desired.
Cut off and discard the gills from the mushrooms. Cut the remaining cap into 1/4-inch dice. You should have about 1 1/2 cups. Toss the diced mushrooms with the tomato, onion, oil, vinegar, salt, and pepper. Let stand at room temperature, tossing occasionally, 2 hours. (The mushroom mixture may be refrigerated, covered with plastic wrap, for up to 1 day; bring to room temperature before serving.)
Add the basil and toss to mix. Check the seasoning, adding salt and pepper if necessary. Serve within 1 hour after adding the basil.
