November 8 2011

Roasted Corn and Wild Mushroom Salsa

This month’s recipe is a roasted corn and wild mushroom salsa. This condiment goes well with char grilled fish, herb roasted chicken, or mesquite or smoked scallops. I hope you enjoy it. Until, next month…
Serves:   4
  • ½  lb Fresh Assorted Wild Mushrooms-(Shiitake, Oyster, Crimini, Portobello), Sliced
  • ½  lb Fresh Corn Shaved off Cob
  • ½ Cup EVOO (Extra Virgin Olive Oil)
  • 2 Tbs Chopped Shallots
  • 2 Tbs Garlic Cloves
  • ¼ Cup Sun Dried Tomatoes (Rehydrated)
  • 3 Tbs Sherry Vinegar
  • 1 Tbs Fresh Chopped Marjoram
  • Sea Salt
  • Fresh Ground Black Pepper
  1. In a small pot, roast shallots and garlic until golden brown with ¼ cup EVOO; set  to cool.
  2. Run through food processor until smooth.
  3. Divide the remaining oil in the two saute pans and gently sauté mushrooms on medium high heat
  4. Do the same with the corn but on high heat to lightly brown.
  5. Combine mushrooms, corn, shallots, and garlic puree and put back on heat to slightly simmer.
  6. Add tomatoes, vinegar, and marjoram stirring occasionally.
  7. Once well incorporated, season with salt and pepper.
Can be made one day ahead and reheated.