Makes 5 cups
Ingredients
- 1/2 lb shimeji mushrooms, ends trimmed and separated
- 1/2 lb king trumpet mushrooms, ends trimmed, halved lengthwise and thinly sliced
- 2 tomatoes, diced small
- 1/2 red onion, diced small
- 2 cloves garlic, minced
- 1/4 c cilantro, chopped
- 1/2 c fresh lime juice
- 2 t salt
- 2 serrano peppers, minced (optional)
- 1 avocado, sliced (optional), to serve
- tortilla chips, to serve
Directions
In a large bowl, add shimeji, king trumpet, tomatoes, onion, garlic,
cilantro, lime juice, salt, and peppers, tossing well to combine.
Refrigerate for at least 2 hours or overnight. Serve chilled or at room
temperature with avocado and tortilla chips.