It's Cookbook Spotlight time again. This time I am lucky enough to be reviewing Muy Bueno - Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangeline Souza--a blogging trio made up of a mother and two daughters, cooking up Mexican-inspired family recipes.
Cookbook Spotlight will be happening over the next 3 weeks. Week One we had a choice of making a unique Mushroom, Jalapeño, and Cilantro Salsa and/or a decadent butt certainly did not need bread pudding, I went with the salsa. I have made plenty of traditional salsas and fruit salsas but never would have thought about a mushroom based one.The recommendation is to use it as a topping for fish or meat or to scoop it up with tortilla chips but I was thinking the meaty mushrooms would pair well with some grilled bread. (OK, maybe that makes it more of bruschetta but it certainly tastes delicious--whatever you call it!)
Mushroom, Jalapeño, and Cilantro Salsa (Salsa de Hongos y Jalapeños)
From Muy Bueno: Three Generations of Mexican Flavor
(Makes About 3 Cups)
16 ounces fresh white mushrooms, finely diced
Small red onion, finely diced
2 jalapeños, finely diced
Handful of fresh cilantro, diced
3/4 cups fresh lime juice
1 tablespoon olive oil
Salt to taste
Dice mushrooms, onion, jalapeños, and cilantro. In a bowl combine the diced ingredients above with lime juice and olive oil. Toss gently. Salt to taste.
Let it sit to absorb the flavors. Serve it at room temperature.
as a topping on fish, chicken, grilled steak, or as an appetizer with a
basket of your favorite tortilla chips.
Notes/Results: Simple, fresh and pretty addicting. I love the way the mushrooms change texture as they sit in the lime juice and blend in with the other ingredients. They become softer and less chewy--so if you are not a raw mushroom fan, don't worry--this is completely different. I thought the recipe might have a bit too much onion and jalapeño for me and that it would overpower the earthy mushroom flavor but, it was perfect--a great combination of flavors. I will make this salsa again.
Check back next week for a recipe that I will pick from the book and the following week for the cookbook review and a chance to win a copy of your very own!
*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*
I received a copy of this cookbook from the
publisher, however I received no monetary compensation to
review it. As always, my thoughts, feedback and experiences cooking from
it are entirely my own.