Mixed Mushroom Salsa


  • 8 oz. Alba Clamshell™ or Brown Clamshell™ mushrooms or a mix of both
  • ¼ cup diced red onion
  • 1 small tomato, seeded and chopped
  • 2 tsp. seasoned rice vinegar
  • 2 tsp wine vinegar
  • 1/8 tsp. kosher salt
  • 2 Tablespoons chopped cilantro
  • 1 jalapeño pepper, minced


  1. Arrange the Clamshell™ mushrooms on a lightly greased baking sheet.  Sprinkle with salt and roast at 375 degrees for about 10 minutes until the mushrooms are cooked.  Cool to room temperature.
  2. Chop mushrooms in pieces, small or large depending on your vision.  Combine the other seven ingredients and mix in the Clamshell™ mushrooms.  Chill for at least an hour before serving. (To prepare the jalapeño remove all seeds and membrane, then mince. Wear gloves or wash hands thoroughly after chopping.)