This was a request from a close friend that knew I had an abundance of mushrooms that needed to be cooked. I have never made this before – nor will I eat it, as I do not like mushrooms. I did taste test the sauce and it was very tasty with a “kick”. Those who love mushrooms would really love this accompaniment to a meat dish or with chips.
I made a lot since I had lots of mushrooms to work with, so here was my recipe – you can adjust for less.
- 3 six oz pkg baby bell mushrooms, chopped
- 3 six oz pkg white mushrooms, chopped
- 1 cup yellow pepper, chopped
- 1 white onion, chopped
- 2 jalapeno pepper, chopped
- 1 to 2 cloves minced garlic
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 2 limes, squeezed
- 2 tablespoon olive oil
- Chop all the vegetables.
- Saute mushrooms in large skillet over medium heat, about 6 minutes. Set aside.
- Saute onion, yellow pepper and garlic until onion is translucent.
- Add mushrooms back to onion mixture and saute for about 5 more minutes – do NOT remove juices, and add a bit of white wine or water if it seems dry.
- Mix in spices.
- Remove from heat and let cool for 10 minutes.
- Add juice from lime, and olive oil.
- Let cool completely and transfer to jar.
I did not use cilantro in this because I had none, but it would be best to add that in too; 2 tablespoons chopped cilantro added with the lime juice and oil.
I ended up with two jars of salsa with the above amounts. You can leave one in the refrigerator for use with dinners, and put the other in the freezer (less a bit for expansion – also, I used plastic jars – mayonnaise containers is what I put mine in) for later use.
http://farm6.static.flickr.com/5135/5418452711_9c0224ac78_t.jpg
http://farm6.static.flickr.com/5057/5419054024_471646412d_t.jpg
http://farm6.static.flickr.com/5133/5419052836_dd75010ccc_t.jpg
http://farm6.static.flickr.com/5058/5418450899_2d1c615588_t.jpg
