Wild Mushroom And Sun Dried Tomato Salsa Recipe
Ingredients
| 4 ounces morel and / or chanterelle mushrooms, or 1 portobello mushroom | ||
| Extra virgin olive oil | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Roma tomatoes | 3 , blackened | |
| Sun-dried tomatoes | 1 Cup (16 tbs), Sun-dried | |
| 3 tablespoons roasted red bell pepper, peeled, seeded, and diced | ||
| Roasted garlic | 2 Teaspoon, minced | |
| 1 1/2 tablespoons minced fresh Italian parsley | ||
| Balsamic vinegar | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 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.
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.
Chef
