Roasted mushrooms with Gila Salsa
½ c Monstruo De Gila BBQ Salsa
1 medium Red onion (diced),
3 stalks Celery (diced)
4 cloves garlic (diced)
1 small bunch culantro (Eryngium foetidum, not to be confused with cilantro) herbs
1 tsp Chantico Agave
¼ c butter
In a large saucepan over medium-high heat the diced red onion & chopped celery until it begins to sizzle and sweat.
Add mushrooms, garlic, and butter and continue to cook for 1-2 minutes. Stir in ½ c Gila BBQ salsa, and a splash of Chantico Agave. Tear up culantro greens to finish and serve once greens brighten and wilt.
Credit: Chef Edwin Sandoval