Wild Mushroom and Goat Cheese Salsa Recipe
By March 1, 2014
Published:- 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
- 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.
- 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.