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Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015

Courtesy:  Sidekicks Salsa

1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit

In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste.

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