Easy and quick, this light and refreshing dip makes for a great addition to any summertime gathering or afternoon snack. Shimeji (also known as clamshell) mushrooms keep a nice crunch after cooking to add some texture to the dish without an overpowering flavor.
- ½ pound or 4 cups white shimeji mushrooms
- 1 teaspoon neutral cooking oil
- ¼ teaspoon old bay seasoning
- ½ teaspoon ground nori and/or kombu
- ½ cup water
- ½ cup cucumber (diced small)
- ¼ cup red onion (diced small)
- 3 tablespoons jalapeno (chopped)
- 1 medium avocado (small diced)
- ¼ cup cilantro (chopped)
- 2 tablespoons lime juice
- 2 teaspoons agave nectar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Tortilla chips
- Remove the base of the mushrooms and peel them apart so they are all separate little mushrooms.
- In a sauté pan on high heat, warm the oil and then add the shimeji mushrooms. Keep the mushrooms moving so that they don’t take on any color. Sauté them until they begin to soften and release their liquid, about 4 minutes. Add the old bay seasoning, and nori/kombu. Splash in the water to create steam and accelerate the cooking time of the mushrooms. After about 5 minutes when the water cooks off, remove the mushrooms from heat and let them cool.
- Once the mushrooms are cool, gently mix them together with the cucumber, red onion, jalapeno, avocado, cilantro, lime juice, and agave using a spoon. Let set for 10 minutes. Season with salt, and pepper to taste.
- Serve with tortilla chips. Enjoy!