Mushroom Pico De Gallo Recipes

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

Steps:

• Finely chop all of the ingredients and mix well in a bowl. If you don't like a strong onion flavor, use a shallot instead.
• Add your olive oil, lime juice and cooking sherry to the bowl, mix well, add more if needed.
• Salt and pepper to taste (doesn't need to be exactly 1/2 teaspoons of each).

Steps:

• Set up your grill and heat up your coals.
• When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
• Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
• Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
• Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
• Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

Steps:

• Gently stir the tomatoes, chiles, garlic, onions, cilantro and lime juice in a medium bowl until completely combined. Taste and season with 1 1/4 teaspoons salt and more lime juice if needed. Let the pico sit uncovered to let the flavors meld, about 10 minutes.