16ozfresh wild mushrooms preferably large, firm mushrooms like lobsters.
1small red onionfinely diced (add this to taste)
½teaspoongarlicI like to grate this on a microplane but you could finely mince it
Juice of 1 fresh limeor more to taste
1small jalapeno
1ear of sweet cornoptional
1handful chopped fresh cilantroto taste
1small tomatoblanched, peeled, seeded, and coarsely chopped
Kosher saltto taste
2tablespoonsolive oil
1poblano pepperanother chili you can roast, or a small red bell peppe
Instructions
Preheat a grill using wood. Toss the lobster mushrooms with the oil. Put the mushrooms on the grill along with the jalapeno, poblano, onion, and corn, and cook each of them until charred and cooked through.
It's especially important that the mushrooms be cooked through, so if they are getting nice and browned and you're worried about them getting too dark, move them to the outer edges of the grill to avoid scorching them, they shouldn't be blackened, just charred here and there. The vegetables on the other hand should have a nice amount of char on them, since it adds a nice flavor.
Remove the vegetables and mushrooms and cool until you can handle them. If you are at all unsure about the done-ness of your lobster mushrooms, or your lobster mushrooms are very large, put them in the oven at 250 for an additional 20 minutes to completely heat them through.
Cut the lobster mushrooms into ½ inch pieces, about the size you would cut tomatoes for fresh salsa. Using gloves or being careful, peel the jalapeno, poblano or other chili if using, then cut into small dice.
Cut kernels from the corn, then add all the ingredients to the lobster mushrooms and mix in a bowl, adding the roasted peppers to taste, as they will be spicy! Double check the seasoning, adjust for salt, lime, and cilantro until it tastes good to you, then refrigerate. The salsa should be eaten within 3 days.
Notes
Lobster mushrooms are my favorite here, but chicken of the woods mushrooms can work too.