D'Artagnan, a purveyor of gourmet ingredients to some of the finest restaurants in New York, created a mushroom salsa that will delight those with discriminating tastes.
Use this as a topping for a perfectly seared grass-fed rib steak, a juicy brie-stuffed wild turkey burger, some tender pulled pork sliders, or whatever seems right and delicious.
For best results, purchase a variety of mushrooms to achieve contrasting flavors and textures.
- 1 lb mixed mushrooms, such as white beech, honshimeji, or trumpet royal, preferably organic
- 1 medium red onion, cut into 4 thick slices
- 3 T vegetable oil, plus more for brushing
- Kosher salt and freshly ground black pepper, to taste
- 3 T sherry vinegar
- 2 cloves garlic, minced
- 4 scallions, white and light green parts only, thinly sliced crosswise
- 3 T oregano, chopped
- 2 T cilantro leaves, chopped
- ½ T lime juice
- 3-4 T extra-virgin olive oil
1. Light an outdoor grill, or heat a grill pan over high heat.
2. Separate the mushrooms by type. If using trumpet royal mushrooms, chop into ½-in pieces, or about the same size as the smallest mushroom caps. For the remaining mushrooms, trim off the root end and reserve the caps, halving them if necessary.
3. Brush the red onion lightly with vegetable oil, and season with salt and pepper, to taste. Place on the grill and cook until the onion is nicely charred, for 4 minutes per side.
4. Let cool slightly; then chop into pieces about the same size as the mushrooms. Set aside in a medium bowl.
5. Heat a large skillet over high heat, and add 3 T vegetable oil.
6. When the oil is almost smoking, add the mushrooms. Do not move the pan or toss the mushrooms for at least 1 minute. Season with salt and pepper, to taste, and gently toss in the pan, cooking for 2 more minutes.
7. Deglaze the pan with the sherry vinegar, and let the vinegar cook down and evaporate.
8. Place the mushrooms in the bowl with the onions. Add the remaining ingredients, and toss to combine.