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Wild Mushroom And Sun Dried Tomato Salsa

Ingredients
  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
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Tomato

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