Sauteed Mushroom and Onion Salsa
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Credit: Jorge de la Torre, Dean of Culinary Education, Johnson & Wales University, Denver
The National Culinary Review, June 2015
Ingredients
2 T. olive oil
I T. butter
3 small white onions, diced
3 garlic cloves, diced
½ lb. white button mushrooms
½ lb. wild mushroom mix (chanterelles, cremini, oysters, shiitake, etc.)
10 Roma tomatoes, diced
1 jalapeño pepper
1 t. ground cumin
¼ t. salt
¼ t. ground pepper
3 T. chopped cilantro
3 T. lemon juice
Instructions
Heat pan with olive oil and butter. Add onion and garlic; over medium heat, saute until golden. Add mushrooms; sweat until start to release moisture. When mushrooms start to brown, add tomatoes, jalapeño and cumin; season with salt and pepper. Cook until mixture is heated through. Remove from heat. Add cilantro and lemon juice; stir. Serve warm.
Yield
8 cups
Tags
Sauce/Dressing/Rub, The National Culinary Review
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