Mycopia Mushroom & Jalapeño Salsa


  • 8 oz. Chef's Sampler, blanched 1 minute
  • 1 package grape tomatoes, halved or quartered
  • 1/2 small red onion, finely diced
  • 1 jalapeno, finely diced
  • Handful of fresh cilantro, finely chopped
  • 1/8  cup fresh lime juice
  • 1/2 Tbsp. olive oil
  • Salt to taste


  1. In a bowl combine blanched mushrooms, onion, jalapeno, tomatoes, and cilantro. Add lime juice and olive oil and toss gently. Salt to taste.
  2. Marinate for a couple of hours/overnight allowing the flavors to marry.
  3. Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
  4. This salsa is best served at room temperature or slightly chilled.

Adapted from