Sauteed Mushrooms and Onion Salsa

by | Jun 20, 2015 | Eric the Trainer Recipes, Eric the Trainer's Archive, Recipe Archive

  • 2 T. olive oil
  • I T. butter
  • 3 small white onions, diced
  • 3 garlic cloves, diced
  • ½ lb. white button mushrooms
  • ½ lb. wild mushroom mix (chanterelles, cremini, oysters, shiitake, etc.)
  • 10 Roma tomatoes, diced
  • 1 jalapeño pepper
  • 1 t. ground cumin
  • ¼ t. salt
  • ¼ t. ground pepper
  • 3 T. chopped cilantro
  • 3 T. lemon juice

Heat pan with olive oil and butter. Add onion and garlic; over medium heat, saute until golden. Add mushrooms; sweat until start to release moisture. When mushrooms start to brown, add tomatoes, jalapeño and cumin; season with salt and pepper. Cook until mixture is heated through. Remove from heat. Add cilantro and lemon juice; stir. Serve warm.

Published with permission from American Culinary Federation – Credit: Jorge de la Torre, Dean of Culinary Education, Johnson & Wales University, Denver
The National Culinary Review, June 2015

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