Mushroom Salsa
While eaten as a vegetable, mushrooms are fungi. Their unique nutrient composition provides B vitamins similar to that of grains, beans and meats.
Photo by Marusa Jonas
Yield: 4 servings
Ingredients:
- 2 cups mushrooms, gently rubbed under cold running water, diced
- ¼ cup onion, scrubbed with clean vegetable brush under running water, diced
- 1 jalapeño, gently rubbed under cold running water, seeded, diced
- ¼ cup fresh cilantro, gently rubbed under cold running water, chopped
- 1 garlic clove, minced OR ¼ teaspoon garlic powder
- 2 Tablespoons lime juice
- ½ Tablespoon vegetable oil
- ¼ teaspoon ground cumin
- ¼ teaspoon salt (optional)
Directions:
- Wash hands with soap and water.
- In a medium bowl, combine all the ingredients. Mix gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve as a topping or a side dish with tacos, quesadillas, grilled meats, or as a dip with tortilla chips.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
