Mushroom Salpicon
Description
Courtesy of Terry Conlan, Lake Austin Spa ResortIngredients
16 medium mushrooms
3 T. olive oil
1 T. white vinegar
1 T. lime juice
1t. dried leaf oregano
¼ t. salt
Freshly ground black pepper
¼ c. thinly sliced onion
1 clove minced garlic
2 radishes, julienned
¼ c. chopped cilantro
2 chipotle chilies in adobo, seeded and minced
8-10 homemade corn tortillas
2 medium tomatoes, diced
¼ c. feta cheese, crumbled
Methods/steps
Pare the spines from the cactus, trim away the base and around the edges. Chop into ¾ -inch by ¼-inch pieces. Blanch in boiling water until tender. Drain and rinse thoroughly.
Trim bottoms from mushrooms and discard. Slice mushrooms. Combine the next 6 ingredients and toss with cactus and mushrooms. Marinate 4 hours, tossing occasionally. Drain off half of the marinade. Add the next 5 ingredients. Continue to marinate.
To serve, spoon some of the mixture into a warm tortilla. Top with tomato and feta.
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