Wild Mushroom and Goat Cheese Salsa

Wild Mushroom and Goat Cheese Salsa Recipe

By Tammy Algood Published: March 1, 2014

• Yield: 2 cups

Ingredients

• 2 tablespoons canola or vegetable oil
• 1 tablespoon unsalted butter
• 4 green onions thinly sliced
• 1 12-ounce package wild mushrooms chopped
• 2 cloves garlic peeled and minced
• 1/4 cup dry white wine
• 1 tablespoon soy sauce
• 1 10-ounce package crumbled goat cheese softened
• 1/2 cup chopped pecans or walnuts toasted
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon lemon zest grated
• 1/2 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• toasted crostini oor bagel crackers

Instructions

1. Place the oil and butter in a large skillet over medium heat. When the butter has melted, add the onions and mushrooms. Sauté 5 minutes and add the garlic, wine and soy sauce. Sauté 5 minutes longer.
   
2. Meanwhile, stir together the goat cheese, pecans, parsley, thyme, lemon zest, salt, pepper and cayenne in a serving bowl. Add the warm mushroom mixture and stir well to combine. Serve immediately or cover and refrigerate until ready to serve with crackers.