When I recently received an email from my friend Heather at girlichef that asked if I would like to participate in a Cook Book Spotlight and Book Review of a new Mexican Cook Book that was about to hit the market I couldn’t say “yes” fast enough. My family loves Mexican food and I’m always looking for good recipes that I can prepare at home. When I received my copy of Muy Bueno, a compilation of three generation’s recipes of favorite Mexican foods, I knew I might have the cookbook I’ve been looking for.
I have never heard of a mushroom salsa, let alone try one, and our first weeks’ assignment in the Cook-Off is to prepare this recipe for Mushroom, Jalapeno and Cilantro Salsa from the Salsa Chapter in the book. I know…I’m almost giddy over a whole chapter devoted to one of my favorite condiments. Chips and salsa have seen me through many a late night attack of the munchies and this one is no exception. This mushroom salsa is so quick and easy to put together and really benefits from sitting a few hours before serving so that the flavors meld and the lime juice softens the texture of the mushrooms.
It is delicious with chicken and fish, but the meal that got the most thumbs up was quesadillas with grilled zucchini and pepper-jack cheese, slices of fresh lime, and big scoops of Mushroom, Jalapeno and Cilantro Salsa. If you are looking for another way to use up the mountain of zucchinis in your fridge you have to try this. I sliced the squash lengthwise and brushed it with olive oil. Sprinkle on a pinch of garlic salt, oregano, salt and pepper and give it a few minutes on each side on a hot grill. Brush tortillas with oil, layer on grated pepper-jack cheese, zucchini and chopped cilantro and cook on the heated grill until crispy brown.
This Cook-Off takes place over the next 3 weeks with week 2 devoted to a recipe of the bloggers’ choice and week 3 a review of the book. The book’s publisher, Hippocrene, has generously given each blogger a copy of the cookbook to give away to their readers. I’ve decided to open up the giveaway for the three weeks of the Cook-off so it’s possible, if you read and comment on each of the 3 posts, that you will have 3 chances to win. I’m so impressed by this cookbook thus far and can’t wait to try more of its recipes. You can preorder Muy Bueno: Three Generations of Authentic Mexican Flavor here if you want a copy right off the press (October 1, 2012). Be sure to leave a comment for a chance to win.
- 16 ounces fresh white mushrooms, finely diced
- Small red onion, finely diced
- 2 jalapenos, finely diced
- Handful of fresh cilantro, diced
- ¾ cup fresh lime juice
- 1 tablespoon olive oil
- Salt to taste
- In a bowl combine the mushrooms, onion, jalapeno and cilantro. Add the lime juice and olive oil and toss gently. Salt to taste
- Let sit for a couple of hours allowing the flavors to meld. This salsa is best served at room temperature.
- Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
- Makes 3 cups.
This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.