Inland Northwest, High Desert
Mushroom and Jalapeno Salsa
Judith Benn Hurley' book, The Good Herb, (William Morrow, 1995; $20) passes along this recipe, as well as its origin. Southeastern Pennsylvania, it seems, is called the "mushroom-growing capital of the United States." When Mexican immigrants came to work in the mushroom houses, they combined their hot peppers with them, and a new salsa was born.
3 medium large fresh jalapenos
2 teaspoons olive oil
12 ounces fresh button mushrooms, sliced
2 cloves garlic, mashed
2 plum tomatoes, cored and chopped
juice of one lime
3 tablespoons very finely minced fresh lemon balm
Roast the peppers over a gas flame or under a broiler until charred, about 5 minutes. Set the charred jalapenos in a bowl, and cover with a tea towel.
Heat a large saute pan over medium high heat. Pour in oil, add mushrooms, garlic, tomatoes, and lime juice. Saute for about 5 minutes.
Meanwhile, remove and discard the charred jalapeno skins. Mince the jalapenos. Add the peppers to the mushrooms. Saute for 5 minutes more, or until the salsa is thickened. Swirl in the lemon balm and remove from heat. Serve warm or at room temperature with corn chips, over cornbread, or on an antipasto tray. Or use as filling for enchiladas.
Makes 2 cups, or 8 servings.
Illustrated with great photos of birds for positive identification, along with maps showing where they breed, as well as their summer and winter homes. Includes plant lists, also diagrams for building your own bird houses and bird baths. A must for the gardener.