Mushroom, Serrano and Lemon Salsa

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Recipe courtesy of Chef Eric Ogburn of Vaquero's

Vaquero's
4938 Prytania
891-6441

Mushroom, Serrano and Lemon Salsa

Servings : 24

Serve with pork, grilled fish or fajitas

2 TBSP olive oil
1 TBSP garlic, chopped
3 portabello Mushroom caps diced
2 Serrano chiles, diced
1/4 cup white wine
1 Lemon zested and juiced
2 TBSP rosemary chopped

Over medium heat, sauté the mushrooms, garlic, and chiles until the portobellos begin to release their liquid. Add the white wine, lemon juice and zest, and cook two minutes. Transfer to a blender, add the rosemary and puree until smooth

Season to taste

Yield 3 cups

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