Mushroom Cocktail

Mushroom Cocktail

This recipe is a play on oyster cocktail or coctel de camarones which is a usually seafood in a spicy tomato based cocktail sauce.  I discovered alba mushrooms also known as Honshimeji or Beech mushrooms, in the Asian grocery store and really loved experimenting with them (new ingredients are fun lol ) since its said they have a distinctly seafood flavour.

 I will preface this post by highlighting that when I told my husband about my idea of pulling this recipe together his response was "I am not too sure about that one" but when he tasted the finished product he said " This thing tasting like the real thing" …so win for me !! Lol

 Tip:

• Fresh button mushrooms thinly sliced can be substituted .

• Cilantro can be substituted for the culantro but I recommend doubling the required amount

• 1/4 avocado and cucumber finely diced can be added in to give more of the coctel de camarones vibe

  Ingredients:

• 1 cup of mushrooms

• 1/4 medium white onion finely minced approximately 1 tablespoon

• 1/2 jalapeño pepper finely minced approximately 1 tablespoon

• 2 cloves of garlic finely minced

• Juice of 1 lime approximately 1/4 cup

• 11/2 tablespoons of tomato ketchup

• 1 teaspoon of brown sugar or agave

• 3 leaves of culantro aka shadow beni, ngo gai, recao

• 1/4 teaspoon of salt

• 1/4 teaspoon of black pepper

Preparation:

1. Using a damp paper towel wipe off mushrooms and cut into bite sized pieces.

2. Place mushroom pieces in a heat proof bowl and pour about 2 cups of boiling water over the mushrooms , let this sit for 3 minutes and drain.

3. In a mixing bowl place all remaining ingredients and mix together and taste before adding in salt and black pepper to your preference.

4. Add the mushrooms into the sauce and allow to rest for 10 minutes before eating.

Serving suggestion:

• Grilled toasted bread points

• Crackers