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    from "The Mushroom Lover's Mushroom Cookbook and Primer" by Amy Farges and Christopher Styler

    If you're in the habit of grilling, the portobellos can be grilled one day, and turned into this delicious salsa the next (or the next.) Roasted cremini make an equally tasty salsa.

    Serves 6


    4 roasted Portobello Caps
    1/2 cup finely diced ripe tomato or sun-dried tomato
    1/2 cup finely diced red onion
    1 tablespoon extra virgin olive oil
    1 teaspoon balsamic vinegar
    1/2 teaspoon kosher or sea salt, or more if needed
    1/4 teaspoon freshly ground black pepper, or more if needed
    1/2 cup very finely shredded fresh basil leaves

    Print recipe

    1. Cut off and discard the gills from the mushrooms. Cut the remaining cap into 1/4-inch dice. You should have about 1 1/2 cups. Toss the diced mushrooms with the tomato, onion, oil, vinegar, salt, and pepper. Let stand at room temperature, tossing occasionally, 2 hours. (The mushroom mixture may be refrigerated, covered with a plastic wrap, for up to 1 day; bring to room temperature before serving.)

    2. Add the basil and toss to mix. Check the seasoning, adding salt and pepper if necessary. Serve within 1 hour after adding basil.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
      Portabella Mushrooms, Large - $4.99/lb
     Farm Fresh, Lg
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      La Baleine Fine Sea Salt - $3.79/ea
      Monari Green Label Balsamic Vinegar - $4.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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