Mushroom Salsa

 

 

 

 

 Rich, meaty, spicy, umami kick to your Charcuterie

 

 

Mushroom Salsa

 

 

2 large boxes mushrooms

butter

olive oil

2 small or 1 medium onion, finely chopped

1-2 garlic cloves, pressed

1/4 cup Liquid French Dip Mix mixed with 1/2 cup water and 3 T lime juice

1/3 cup Pickled Jalapeno, chopped (make sure they are hot, lately they have been flavorless)

2 t sugar

salt and pepper

Chopped red Pepper

 

Slice mushrooms thinly

Fry the onion, and red pepper till brown, in half butter half olive oil, then add the garlic and fry about a minute, then remove to a plate

Fry the mushrooms in oil and butter till all the water has been sweated out and evaporated and add more butter and fry till they have caramelized, and then add the onion, pepper, and jalapenos and fry and stir for about 2 minutes, pour all this onto a plate.

Add the French Dip mix and sugar the pan and stir and boil until its reduced by half, then re-add the mushroom mixture and cook till its coated

Serve with cheese and crackers