Ingredients
- 1 lb (454g) crimini mushrooms
- ½ c (125ml) freshly squeezed lemon juice
- ½ c freshly squeezed lime juice
- ½ tsp (2ml) fine sea salt
- 2 garlic cloves, smashed into a paste
- 1 tsp (5ml) finely grated fresh ginger
- 1 serrano chili, seeded and finely diced
- ¼ c (60ml) Extra-virgin olive oil
- 4 green onions, white and light green parts only, sliced
- 1 medium ripe tomato, peeled, seeded and diced
- ½ c (125ml) fresh corn kernels
- 1 tbsp (15ml) finely minced cilantro
- 1 tbsp finely minced dill
Directions
Trim mushroom stems and cut mushrooms into quarts or eights.
In a large, nonaluminum bowl, whisk together lemon and lime juice, salt, garlic ginger and chili. Add mushrooms and olive oil and toss to coat. Leave mushrooms to marinate at room temperature for 30 minutes.
Meanwhile, sauté corn kernels in a dry frying pan over medium high heat until starting to brown, about 4 mintues. Set aside to cool to room temperature.
When ready to serve, stir green onions, tomato, cooled corn, cilantro and dill into mushroom mixture. Spoon into a serving bowl or individual bowls and serve alongside fresh tortillas or tortilla chips, if desired.
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