Sep 17, 2012

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.

Muy Bueno Cookbook Cook-Off and Spotlight (small)

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* 

Featured at:

Miz Helen’s Country Cottage
Nap-Time Creations

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  1. My favorite part of these cook-offs is seeing how each person does the recipe(s) differently. Today I've seen this salsa with quesadillas, steak, and now eggs. I love all of the creativity!! This looks seriously delicious!

    P.S. I wanted to serve my IHCC shrimp over grits like you did with your dish but the only kind of grits I could find were instant (and that just wasn't going to cut it).

  2. Looks so colorful, and I love your idea of putting it on eggs, I didn't think of that! My post will be up tomorrow.

  3. Adding chopped tomato to the salsa was a great idea. It really brightens it up. Love that you served it over eggs. That's on my menu for lunch today.

  4. What a great idea. I'm always looking for a way to kick my eggs up a notch. I wish I still had some of my salsa left to give this a try. Oh well, I'll just have to make some more.

  5. Have never had a salsa made with mushrooms, will have to try this! Pinning.

  6. What a great idea to serve this awesome Salsa with eggs, it looks delicious! This is a beautiful cookbook! Hope you are having a great day!
    Miz Helen

  7. Yum, yum, yum! I didn't even think of eating any over eggs, but I see an omelet in my future with some when I return to the states! Beautiful!

  8. I know everyone has said this, but I so agree! Using this with eggs is amazing and a combination I am ready to try next. This looks too good to pass up.

  9. I also enjoyed the way that the mushrooms sucked up the lime and other flavors and love the fact that you added tomato and replaced the cilantro with parsley. Even though I thought the salsa was fabulous, my husband wouldn't go near it -- he not only loathes mushrooms, but he's part of the same anti-cilantro group as the guys in your house. I'm going to have to give your method a try. I have a hunch he'd end up liking it!

  10. MM,
    I am so happy that you brought your awesome Salsa to share with us today. Hope you are having a fabulous day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. Oh ya...I can totally see this going great on top of an omelette!

  12. This salsa looks wonderful, and I love how colourful it is. I like the idea of using it to top scrambled eggs. I need to check out the Muy Bueno cookbook!

  13. wow, so fresh and tasty! Thanks for linking up to Tasteful Tuesday at Nap-Time Creations. Just wanted to let you know you will be featured at this weeks party. Hope you will stop by again! Happy Fall!\

  14. If your salsa tastes half as good as it looks then it is amazing! Love the colors and the flavors - it is appealing on so many levels!

  15. The Muy Bueno Cookbook looks like it really is a good one! I love your version of their mushroom salsa. It looks so colourful and delicious!


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