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Wild Mushroom And Sun Dried Tomato Salsa Recipe
|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|
Serving size: Complete recipe
Calories 1693 Calories from Fat 877
% Daily Value*
Total Fat 97 g149.3%
Saturated Fat 3.3 g16.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2558 mg106.6%
Total Carbohydrates 163 g54.4%
Dietary Fiber 31.8 g127.3%
Sugars 83.1 g
Protein 38 g76.9%
Vitamin A 154.8% Vitamin C 208.3%
Calcium 12.3% Iron 94.4%
*Based on a 2000 Calorie diet
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.