Salsamushrooms Recipes

Steps:

• Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
• In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
• Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Steps:

• Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
• Serve with tortilla chips and your favorite salsa.

Steps:

• Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato purée, sherry, water and the cloves and season with salt and black pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry.
• Add the mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from the heat and allow to cool,still covered. Chill in the refrigerator overnight. Serve the mushrooms cold, sprinkled with the chopped fresh parsley.

Steps:

• Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
• Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.