Wild Mushroom And Sun Dried Tomato Salsa
|Morel mushrooms/Chanterelle mushrooms / both / 1 portobello mushroom||4 Ounce|
|Extra virgin olive oil||3 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), diced|
|Roma tomatoes||3 , blackened|
|Sun dried tomatoes in oil||1 Cup (16 tbs), diced|
|Roasted red bell pepper||3 Tablespoon, peeled, seeded, and diced|
|Minced roasted garlic||2 Teaspoon|
|Minced italian parsley||1 1⁄2 Tablespoon (Fresh)|
|Balsamic vinegar||2 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
Brush the mushrooms with 1 tablespoon of the oil and grill until tender.
Cut into 1/4-inch dice and transfer to a mixing bowl.
Heat another tablespoon of oil in a skillet and saute the onion for 5 minutes over medium heat.
Add to the mixing bowl.
Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice.
Chop and add to the mixing bowl.
Add the remaining tablespoon of olive oil and the remaining ingredients and combine thoroughly.