Roasted Mushroom Salsa
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Roasted Mushroom Salsa
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| per each of 8 servings: about | - |
| cal | 115115 cal |
| pro | 2 g2g pro |
| total fat | 9 g9g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 7 g7g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 293 mg293mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| vit C | 77 vit C |
| folate | 77 folate |
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.
Ingredients
- 2 large portobello mushroom , caps2 large portobello mushroom, caps
- 2 jalapeno peppers 2 jalapeno peppers
- 8 oz cremini mushrooms 8 oz cremini mushrooms or white mushrooms
- 8 oz shiitake mushrooms , stemmed8 oz shiitake mushrooms, stemmed
- 1 small red onion , quartered1 small red onion, quartered
- 1/3 cup extra virgin olive oil 1/3 cup extra virgin olive oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tsp salt 1 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
- 2 tbsp sherry vinegar 2 tbsp sherry vinegar
- 1 tsp minced fresh oregano 1 tsp minced fresh oregano
Preparation
Using 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.)
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.)
Source : August 2009
- Keywords : 200 calories;
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