Mushroom salsa? Really? Yes, really. It sounded so outrageous that I just had to try it. This recipe is from a not yet released cookbook that is currently being reviewed by my friend, Sue. This recipe is part of the #MuyBuenoCookbook Spotlight that is hosted by Heather at girlichef.
When I saw Sue’s post for this salsa earlier this week, I admit that it sounded bizarre. With an abundance of mushrooms in the refrigerator and curiosity that tends to get the best of me, this salsa was destined to happen sooner than later.
It was FANTASTIC! I am still surprised by how much we enjoyed it.
Mushrooms are perfect in this salsa for a couple of reasons. They add a chewiness to what is normally a very soft and rather untextured condiment.
They also do not have a lot of flavor on their own; however, they absorb the flavors of whatever they are paired with. The result is a fantastically flavorful salsa with a terrific texture as well!
I made this early in the day and planned to have my husband taste it that night. My kids and I “accidentally” ate over half of this salsa within minutes of making it. I had to hide away the last of it so that I wouldn’t be tempted to finish it off before he could sample it.
Mushroom Jalapeno Salsa
- 8 ounces baby bella or white buttom mushrooms finely diced
- 1/2 small red onion very finely diced
- 1 jalapeno very finely diced
- 1 tablespoon finely diced fresh cilantro adjust to your taste
- 1/3 cup fresh lime juice this was the juice of two large limes
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Combine all ingredients in a bowl and toss gently to combine. Let sit at room temperature for a couple hours allowing the flavors to meld. Serve at room temperature. Enjoy!
15 Comments Leave a comment or review
Jed Gray (sportsglutton) says
I could see how this would work Mary. I'm thinking the right mixture of shiitakes and buttons would be perfect.
Sue/the view from great island says
So funny—we both posted about each other today! Yours looks so much better than mine, mine photographed kind of pinkish :/
Rebecca Subbiah says
very creative love it
Lea Ann (Cooking On The Ranch) says
Loving this spotlight already. Seems everyone made this salsa. It was an interesting draw. Look forward to Bloggers choice week.
I made this last night for cocktail party with tortilla chips…I adapted a little. I bought a fresh salsa but when I got home I diced a lot of mushrooms with onions and extra garlic and I also added the lime juice. It was the hit of the party. Every one kept saying how the mushrooms added so much 'umph' to the salsa! I will make over and over again! Garlic7girl
That is crazy but I like it. This would be so good…ooooh, maybe with the steaks I'm doing tonight.
Wow, interesting! I feel like I need to try this, too! So unique.
Jeff Rasmuss says
Good mix! May I suggest some artichokes next time as well? Yum!
Hi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.
Heather Schmitt-Gonzalez says
LOL, I "accidentally" do stuff like that all the time ;). I'm so happy that you made this so soon after seeing it. Thanks so much for joining in our #MuyBuenoCookbook madness right now!
Mushrooms Canada says
With hockey back, I've come back to this wonderful recipe so I can impress everyone during gametime. Thanks for sharing!
I was skeptical, but now that I've seen the ingredients, I'm hooked! Gotta have it! Thanks 🙂
do you cook the mushrooms or leave them raw?
The mushrooms are raw. The acid in the lime softens them just a little bit.
I made modifications based on what i had on hand. Used All shitake mushrroms, chopped chives and mint instead of parsley, and red pepper flakes instead of jalapeno. Also used shallots instead of red onions, and lemon instead of lime. Fabulous recipe, thank you!