Cuba-Warm Citrus-Mushroom Salsa

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Cuba-Warm Citrus-Mushroom Salsa

 

1 tbsp. olive oil

2 shallots, or white part of 4 scallions, peeled and minced

5 1/2 cups fresh mushrooms, trimmed and thinly sliced

1/2 cup orange juice

1/2 cup bottled clam juice

salt and fresh-ground black pepper to taste

1/4 cup parsley or cilantro leaves, minced

 

In a large skillet over medium heat warm oil. Add shallots and cook 1 minute.

Add mushrooms and cook a few seconds to soften slightly. Add orange juice and

clam juice and bring to a boil. Simmer 5-7 minutes, until mushrooms are tender.

Uncover and boil over high heat until liquid is slightly thickened, about 5

minutes. Season with salt and pepper and stir in parsley or cilantro.