Chinese Salsa with Mushrooms
Chinese Salsa with Mushrooms recipe
Yield
3 servingsPrep
20 minCook
24Ready
24Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
mushrooms, shiitake
fresh, sliced |
*
|
| ½ | cup |
teriyaki sauce
|
|
| 1 | cup |
tomatoes
diced |
|
| ½ | cup |
scallions, spring or green onions
thinly |
|
| ½ | teaspoon |
thai chili paste
with garlic |
*
|
| ¼ | cup |
rice vinegar
|
|
| 2 | tablespoons |
sesame oil
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | bunch |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
mushrooms, shiitake
fresh, sliced |
*
|
| 118 | ml |
teriyaki sauce
|
|
| 237 | ml |
tomatoes
diced |
|
| 118 | ml |
scallions, spring or green onions
thinly |
|
| 2.5 | ml |
thai chili paste
with garlic |
*
|
| 59 | ml |
rice vinegar
|
|
| 3E+1 | ml |
sesame oil
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | bunch |
cilantro
chopped |
*
|
Directions
Melt butter in a sauté pan, add garlic and cook gently for 1 minutes.
Add the sliced shiitake mushrooms and continue cooking over low heat until mushrooms are tender.
Add the teriyaki sauce, bring to a boil quickly, and remove from heat.
Allow mushrooms to cool to room temperature.
In a separate bowl, combine all remaining ingredients and mix well.
When mushrooms have cooled, combine with the tomato mixture.
Serve at room temperature.
Refrigerated, mixture will keep for several days.
makes 3 cups.
