Mushroom Salpicon


Courtesy of Terry Conlan, Lake Austin Spa Resort


Mushroom Salpicon


For 8 Person(s)


  • 1/4 pounds cactus paddles
  • 16 medium mushrooms
  • 3 tablespoons olive oil
  • 1 tablespoons white vinegar
  • 1 tablespoons lime juice
  • 1 teaspoons dried leaf oregano
  • 1/4 teaspoons salt
  • 1 Freshly ground black pepper
  • 1/4 cups thinly sliced onion
  • 1 clove minced garlic
  • 2 radishes, julienned
  • 1/4 cups chopped cilantro
  • 2 chipotle chilies in adobo, seeded and minced
  • 8 (or more) homemade corn tortillas
  • 2 medium tomatoes, diced
  • 1/4 cups feta cheese, crumbled

Mushroom Salpicon Directions

  1. Pare the spines from the cactus, trim away the base and around the edges. Chop into ¾ -inch by ¼-inch pieces. Blanch in boiling water until tender. Drain and rinse thoroughly.
  2. Trim bottoms from mushrooms and discard. Slice mushrooms. Combine the next 6 ingredients and toss with cactus and mushrooms. Marinate 4 hours, tossing occasionally. Drain off half of the marinade. Add the next 5 ingredients. Continue to marinate.
  3. To serve, spoon some of the mixture into a warm tortilla. Top with tomato and feta.

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