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Old 08-10-2017, 01:42 PM   #1
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Join Date: Feb 2009
Location: Louisiana
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Squash and Mushrooms in Salsa Verde



INGREDIENTS:

Salsa
1 pound tomatillos
1 each serrano pepper or more
1/2 each small onion
2 cloves garlic
1/2 Tablespoon salt
2 Tablespoon Water
1 Tablespoon lime juice

Veggies
2 each squash calabaza or zucchini
8 oz mushrooms
1 Tablespoons oil
1/4 teaspoon ground cumin
1/2 teaspoon ground ancho chili or your favorite chili powder
1 cup cilantro roughly chopped
Squash and Mushrooms in Salsa Verde

INSTRUCTIONS

First make the salsa verde. To a blender add tomatillos, serrano pepper, onion, garlic, salt, water and lime juice. Blend until liquid.

To a hot pan add 1 Tablespoon of oil, squash and mushrooms cook until they start to get some color. About 5 minutes

To the pan add the ground cumin and ground ancho chili and stir.
Add the salsa verde to the pan and cook on medium heat for 5 minutes. If the pan starts to get dry and a little water.

Taste to check for seasoning, if needed add salt.
Add one cup roughly chopped cilantro and cook for 2 more minutes. Then serve.

A printable recipe can be found here: Squash and Mushrooms in Salsa Verde

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mushroom, mushrooms, recipe, salsa, squash

Squash and Mushrooms in Salsa Verde [IMG]http://jamesstrange.com/wp-content/uploads/2017/08/Vede.jpg[/IMG] INGREDIENTS: Salsa 1 pound tomatillos 1 each serrano pepper or more 1/2 each small onion 2 cloves garlic 1/2 Tablespoon salt 2 Tablespoon Water 1 Tablespoon lime juice Veggies 2 each squash calabaza or zucchini 8 oz mushrooms 1 Tablespoons oil 1/4 teaspoon ground cumin 1/2 teaspoon ground ancho chili or your favorite chili powder 1 cup cilantro roughly chopped Squash and Mushrooms in Salsa Verde INSTRUCTIONS First make the salsa verde. To a blender add tomatillos, serrano pepper, onion, garlic, salt, water and lime juice. Blend until liquid. To a hot pan add 1 Tablespoon of oil, squash and mushrooms cook until they start to get some color. About 5 minutes To the pan add the ground cumin and ground ancho chili and stir. Add the salsa verde to the pan and cook on medium heat for 5 minutes. If the pan starts to get dry and a little water. Taste to check for seasoning, if needed add salt. Add one cup roughly chopped cilantro and cook for 2 more minutes. Then serve. A printable recipe can be found here: [url=http://jamesstrange.com/recipe/squash-mushrooms-salsa-verde/]Squash and Mushrooms in Salsa Verde[/url] 3 stars 1 reviews
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