This recipes comes from the Muy Bueno Cookbook, the project of a mother and 2 daughters who lovingly explore and share three generations of Mexican and Mexican American food heritage.  A group of bloggers have been sent advance copies of the book and we’re going to be cooking from it for the next three weeks.  The book is gorgeous, inspiring, and full of so many recipes I want to try that my head is spinning.  I’m so happy to have this cookbook in my collection, I don’t have anything else like it.

For this first of the Muy Bueno posts all the participating bloggers are making Mushroom Salsa.  I consider salsa to be a basic food group— I’ve made it with everything from cherry tomatoes to cantaloupe, orangesgrapefruit and mangoes, but I have to admit even I was skeptical about this one.  I’m not a raw mushroom lover, but I found that the acidic lime juice ‘cooks’ the mushrooms just like it does with raw fish in ceviche.  The longer you let it sit, even overnight, the better.  The resulting taste is very much like regular salsa, but with a slightly firmer texture due to the mushrooms.  I liked it quite a bit and my husband and I found lots of ways to eat it.

First  I made a stack of fresh tortillas and simply wrapped them, hot from the pan, around a big scoop of the juicy salsa.

Then I cut and fried some of the tortillas into chips for dipping.

But there’s lots more you can do with this salsa; spoon it alongside fish, chicken, pork or steak.  Or just cut open some ripe avocados and pile it on.

I’m very happy to have a new and unique salsa for my repertoire.

This recipe makes a large amount of salsa, so for just two of us I halved the recipe and used a pint of mushrooms and the juice of 3 limes.  I used white mushrooms, as specified in the recipe, but I think you could play around with other types for added color and flavor.

Mushroom, Jalapeno and Cilantro Salsa
16 ounces fresh white mushrooms, finely diced
Small red onion, finely diced
2 jalapenos, finely diced
Handful of fresh cilantro, diced
3/4 cup fresh lime juice
1 tablespoon olive oil
Salt to taste

  • In a bowl combine the mushrooms, onion, jalapeno and cilantro. Add the lime juice and olive oil and toss gently. Salt to taste
  • Let sit for a couple of hours allowing the flavors to meld. This salsa is best served at room temperature.
  • Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
  • Makes 3 cups.

 

 

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.

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28 Responses to Mushroom, Jalapeno & Cilantro Salsa

  1. I’ve never seen that picture. Very cool.

    cubensis spore syringe

  2. I’m happy to know that you have a new and unique salsa for your repertoire, Sue. Well, I have to commend your photographs of the Salsa de Hongos y Jalapeños – you deserve an award for that! :P For those who haven’t thought of combining mushrooms and jalapenos, I suggest you do now. Aside from the fact that the combination sounds so good, I’m willing to bet that you’ll love it even more once you get a taste of it.

  3. I love the idea of piling this salsa into avocados, Sue…I wish I had thought of that. But hey, I suppose I’ll just have to make it again REALLY soon. You know. For the sake of trying that ;P

  4. karen says:

    I love this unusual salsa – will have to give it a try!
    karenreichmann@hotmail.com

  5. I too made fresh tortillas (it almost seemed like the salsa needed to be honored in that way). Your pictures are beautiful! I love the avocado cups.

  6. Miz Helen says:

    Hi Sue,
    I wanted to stop by and take a look at your Salsa, and it looks awesome. Your presentation is just beautiful. Muy Bueno is a beautiful cookbook. I made the Mexican Bread Pudding and can’t wait to make the Salsa. Hope you are having a great day!
    Miz Helen

  7. Anonymous says:

    I never thought to put mushrooms in a salsa. Perfect. Looks yummy. Thanks. Patricia. yellow_patricia at hotmail dot com

  8. Stephanie says:

    How creative is this! I love to fill avocados too. They’re a perfect little package. I usually do a combination of scallions and tomatoes but I like this new take on it!

  9. Jill Wolfe says:

    Looks and sound delicious! I too love any and all salsa!

  10. Mary says:

    This sounds delicious and I love the various ways that you have served it. I know I would love the salsa. Have a great day.Blessings…Mary

  11. Michelle K says:

    Salsa filled avocados is just great. What a wonderful treat!

  12. Rose says:

    A giveaway! Yay! Thank you!

  13. The Café Sucré Farine says:

    Such an interesting, unique recipe! I’ve never heard of mushroom salsa but it sounds very intriguing!

  14. Michelle says:

    Please don’t include me in the giveaway since I’m participating in the cook-off…
    But I had to comment to tell you how beautiful the salsa looks in that bowl! And how I’m loving it on top of avocado.

  15. Eileen says:

    A mushroom salsa? I would never have thought! :) Thanks for the giveaway opportunity!

  16. Servia says:

    Fabulous! Can’t wait to see the book too.

  17. That looks DELISH! Can’t wait to see the next 2 posts!!!

  18. All of this food looks so good! About 18 mos ago I went on a photography immersion trip to Mexico City with an amazing photography who shoots for Saveur and other big mags but we walked the streets, markets, and back alleys of Mexico City, eating the food and capturing the people. I.saw.some.things. And I will never forget the whole experience. A life-changer so when you talk about this cookbook, I am reminded of that trip and would love to read this book!

  19. You are such a lucky girl! Looks like it’s going to be a great cookbook to review. Thanks for the chance to win one!

  20. Donna rodriguez says:

    Oh that salsa sounds so good. I’m going to make and thank you for the recipes you post. I’m grateful for them.

  21. Your photos are fantastic, Sue. I want to run into the kitchen and make another batch of this delicious salsa and fill avocados with it! The thought of warm, homemade tortillas makes my mouth water. Terrific post!

  22. Oh my, it looks so pretty in the avocado. Yum, yum. We love Mexican food and the best is always at home. The cookbook sounds like a must-have.
    Sam

  23. gail says:

    thanks for this giveaway!
    gkuroda at gmail dot com

  24. Mary says:

    Oh my gosh! I have a ton of mushrooms in the refrigerator and I need to make this asap. I NEVER would have thought this one up myself. Sounds like an excellent cookbook! Thanks for the great review, Sue.

    • Mary says:

      So, in my typical “Sue made it look irresistible” fashion, this is chilling in my fridge now. I halved the recipe though and still have 3+ cups of salsa! Is that a typo on the recipe? Did you halve the batch as well? Or do I just have magically multiplying mushrooms? ;)

      This is pretty tasty now. I can hardly wait to taste it tomorrow! Thanks again, Sue. I hope your day is fabulously delicious!

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