Muy Bueno Cookbook Spotlight & Cookoff: Mushroom Salsa

* See Ya In the Gumbo potluck HERE until Friday

Welcome to Week 1 of the Muy Beuno Cookbook Spotlight & Cook-Off hosted by Heather of Girlichef.

A list of participating bloggers can be found here.

Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavors by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza is scheduled for release on October 1st by Hippocrene.  The authors write a blog, also titled Muy Bueno Cookbook.

This week, everyone will try the the same recipe(s): Mushroom, Jalapeno, & Cilantro Salsa and/or Capirotada.

Week 2 will be blogger's choice.  Hint: The Boy has chosen something for me to make.  You may be surprised by what he picked.

Week 3 will wrap up the Spotlight & Cook-off with a review from each blogger and giveaways.

One of the first things that struck me about this book is the colorful food.  Is it just me or do the colors of Mexican food give off a fun, happy vibe?

I chose the Mushroom Salsa this week and stuck to the recipe except for using parsley instead of cilantro due to a long-running hatred of cilantro by the two males of the house.  I also added chopped tomato for even more vibrant color and because I had a stray Roma rolling around the fridge.

At first I was all about making this salsa.  Then I remembered that The Boy doesn't like mushrooms "cooked certain ways."  Though he can never tell me which way that is exactly.  I figured we'd be ok, though, since these mushrooms aren't cooked.

The salsa was a hit.  I enjoyed the leftovers & chips with for lunch during the week.

Serving suggestions are to use as a topping for fish, chicken, or steak.  I think all would be excellent.  Especially fish.

We had an easy oven bacon and scrambled egg dinner to showcase this eye-catching and unique salsa.

The salsa had an interesting texture due to the mushrooms.  After marinating in the lime juice, their texture mimicked that of tomatoes you'd find in a typical salsa.  The slight crunch from the onion and jalapeno was nice against the mushrooms.  The lime juice pulled everything together.  While this Mushroom, Jalapeno, & Cilantro Salsa was tasty over the eggs, the flavor improved the next day and the next--so I liked it even more leftover with chips.

Mushroom, Jalapeno, & Cilantro Salsa
from Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavor


1 lb fresh white mushrooms, finely chopped
Small red onion, finely chopped
2 jalapeños, finely chopped
Handful of fresh cilantro, chopped
3/4 cup fresh lime juice
1 tablespoon olive oil
Salt to taste


In a bowl combine the mushrooms, onion, jalapeno, and cilantro.  Add the lime juice and olive oil and toss gently. Salt to taste.

Let it sit for a couple of hours allowing the flavors to meld.  The salsa is best served at room temperature.

Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.  Makes 3 cups




*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef* 

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