With a lovely mushroom flavour, this rich and flavourful salsa is so hearty that it's almost a salad. Serve with grilled steak or pork chops.
- Portion size 8 servings
- Credits : August 2009
MethodUsing paper towel, wipe portobello mushrooms clean. Using spoon, gently scrape out gills. Cut into quarters; place in large bowl. Set aside.
Cut jalapeño peppers in half lengthwise; scrape out seeds and discard. Add to bowl.
Add cremini and shiitake mushrooms, onion, half of the oil, the garlic, salt and pepper; toss to coat. Spread on baking sheet; broil about 8 inches (20 cm) from heat, stirring occasionally, until softened, browned and fragrant, about 10 minutes. Let cool enough to handle, about 5 minutes.
Cut mushrooms and onion into 1/4-inch (5 mm) thick slices; return to bowl. Thinly slice jalapeño peppers; return to bowl.
Add parsley, vinegar, oregano and remaining oil; toss to coat. Serve warm. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)
Nutritional facts per each of 8 servings: about
- Sodium 293 mg
- Protein 2 g
- Calories 115.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 7.0