Recipe: Mushroom Salsa recipes (NOT 3 Margarita Restaurant) - 3

The 3 Margarita's recipe is not on the Internet. Here are several mushroom salsa recipes to experiment with. Good luck!

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FRESH MUSHROOM SALSA
Source: Mushroom Council
Makes about 3 cups

"For a milder version, remove the veins and seeds from the jalapeno pepper-they contain the capsaicin, the compound that gives chilies their heat."

2 medium tomatoes
8 ounces fresh white mushrooms, chopped
1 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt

Core tomatoes and cut in half; gently squeeze out juice and seeds; coarsely chop 1 tomato (makes about 1 cup); set aside. Cut remaining tomato in large chunks; puree in a food processor until smooth. In a large bowl, combine tomato, mushrooms, red pepper and green onions.

In a small bowl, combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom mixture; toss gently.

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ORGANIC MUSHROOM SALSA WITH CILANTRO
Source: Organic Authority blog/Barbara Feiner
Makes about 2 cups

1 large (4- to 5-inch diameter) portabella mushroom
2 ripe tomatoes
4 sprigs parsley, finely chopped
1 tablespoon minced fresh cilantro
Juice of 1 lime
Juice of 1/2 lemon
1 small onion, minced
1 jalape o pepper, cored, seeded and minced

Remove the stem from the mushroom, then clean and chop the cap.
Dice the tomatoes and combine in a medium-sized bowl with the mushroom. Stir in the parsley, cilantro, lime and lemon juices, onion and jalape o pepper.
Let stand at room temperature for at least an hour so that the flavors will blend. Stir well and serve with tortilla chips.

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ROASTED WILD MUSHROOM SALSA
Chef: Robert Metz
Restaurant: Events With Taste
Source: Arizona Family, Phoenix
Serves 8 to 10 people, depending on how applied.

2 oz. whole peeled garlic (slivered and saut ed until brown)
1 oz. kosher salt
1 oz. ground black pepper
2 oz. olive oil
3 oz. balsamic vinegar
1 oz. cilantro, coarsely chopped
4 oz. green onion, cut at a 1/4-inch bias
6 oz. red pepper, diced small
6 oz. yellow pepper, diced small
1 lb. oyster mushrooms
1 lb. portobello mushrooms
2 lbs. shiitake mushrooms
1 lb. domestic mushrooms

Destem shiitake mushrooms and slice into strips. Cut foot of portobellos and oyster mushrooms then cut down to a modest size (about 1 square inch). Cut domestic mushrooms into quarters. All mushrooms will lose 1/3 of their mass when roasted. Keep mushrooms separated as they have different cooking times. Preheat oven to 425 degrees until temperature is set. Lightly coat mushrooms with minimal amount of vegetable, salad or cooking oil. Oil will ensure a rich browning of the mushrooms.

On separate cookie sheets, put parchment paper down so mushrooms don't stick to pan when done. Roast mushrooms for approximately 10 to 12 minutes or until brown. Turn pans halfway through cooking. Set aside to cool off. When chilled, fold mushrooms with remaining ingredients gently with a spoon until thoroughly mixed.

Serve with steak, pork or tortilla chips. Add Jack cheese and a tortilla for a wild mushroom burrito. Also serve with pastas and salads.

"This salsa is not only very adaptable to your imagination, but an all-around palette-pleaser and charmer for guests and family."