Grilled Peppery Wild Mushroom Salsa Recipes

GRILLED MUSHROOM ANTIPASTO SALAD

Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Steps:

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

SMOKED MUSHROOM SALSA

Smoked Mushroom Salsa image

Provided by Aarón Sánchez

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound cherry or mesquite wood chips (soaked in water 30 minutes)
2 portobello mushrooms (destemmed, de-gilled, and brushed clean of dirt)
10 cremini mushrooms (destemmed and brushed clean of dirt)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 red onion finely diced
1 jalapeno finely diced
1/2 cup chopped scallion
1/4 cup chopped epazote
1 tablespoon Mexican oregano
1 orange, juiced
1 lime, juiced
1 tablespoon extra-virgin olive oil

Steps:

Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.

GRILLED PEPPERY WILD MUSHROOM SALSA

Grilled Peppery Wild Mushroom Salsa image

Categories Condiment/Spread Mushroom Marinate Cocktail Party Backyard BBQ Arugula Hot Pepper Summer Grill Grill/Barbecue Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar or 2 teaspoons red wine vinegar
2 large garlic cloves, thinly slivered
1 teaspoon black peppercorns, crushed
1/4 teaspoon dried thyme
6 1/2 ounces fresh shiitake mushrooms, stems trimmed
6 1/2 ounces oyster mushrooms
1/4 cup packed chopped arugula
1 3 1/2-ounce package enoki mushrooms, bottoms trimmed, cut into 3-inch lengths
1/4 teaspoon dried crushed red pepper

Steps:

Combine first 5 ingredients in medium bowl. Let stand 4 hours or overnight.
Prepare barbeque (medium heat). Brush shiitake and oyster mushrooms on all sides with oil mixture. Reserve remaining oil mixture. Grill mushrooms until tender, turning occasionally, about 5 minutes. Cool. Coarsely chop mushrooms. Add grilled mushrooms, arugula, enoki mushrooms and red pepper to remaining oil mixture. Toss to combine. Season with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

GRILLED WILD MUSHROOM AND KALE TACOS WITH CHIPOTLE SALSA RECIPE - (4.3/5)

Grilled Wild Mushroom and Kale Tacos with Chipotle Salsa Recipe - (4.3/5) image

Provided by á-159368

Number Of Ingredients 23

Ingredients

Tacos:
2 1/4 pounds mixed wild mushrooms, cleaned and trimmed
5 tbsp. olive oil
Fine sea salt
Freshly ground black pepper
2 cups Chipotle Salsa or jarred salsa
1 small bunch kale (8 oz.), stems removed and cut into thin slices
8 corn tortillas, warmed
1/2 cup crumbled cheese (goat in picture), seasoned with black pepper
Chipotle Salsa:
1 large white onion, quartered
2 tbsp. plus 1 tsp. olive oil
4 cloves garlic
1 28-oz. can peeled tomatoes
2 chipotle peppers in adobo (canned)
1 bay leaf
1 tsp. toasted ground cumin
1 tsp. dried epazote or dried basil
1 tsp. dried Mexican oregano or regular dried oregano
1 tsp. ground Ceylon or cinnamon
1/2 tsp. freshly ground black pepper
1/8 tsp. ground allspice
Fine sea salt

Steps:

Chipotle Salsa: 1. Preheat the broiler. In a flat pan, brush onion quarters with 1 tsp. of the oil. Broil on a rack about 5 inches from the heat about 8 minutes, turning once, until soft and golden. 2. In a small skillet, heat the remaining oil over medium. Add garlic and sauté until soft and golden, shaking the pan occasionally. 3. In a blender, combine onion, garlic, tomatoes (including juices), chipotle peppers, bay leaf, cumin, basil, oregano, cinnamon, black pepper, and allspice. Puree until smooth. Pour the mixture into a large saucepan and simmer for 30 minutes. Season to taste with salt. Salsa will last for about a week stored in the refrigerator in an airtight container. Tacos: 1. Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms with 2 tbsp. of oil, and grill or sauté them in skillet until browned and just cooked through. Remove mushrooms from heat, cut into slices, season with salt and pepper, and spoon Chipotle Salsa to taste on top. 2. In a large skillet, heat remaining oil over high. Add the kale and cook about 5 minutes or until crisp, turning often. Season to taste with salt and pepper. 3. Spoon mushrooms onto tortillas, garnish with the kale and goat cheese, and serve with some of the remaining salsa on the side.

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