1 1/2 pounds mushrooms, sliced into halves
1 tomato
1 large red onion, sliced into thin strips
1/8 cup olive oil
1 small chili pepper, finely chopped
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup lime juice
1 cup chopped fresh cilantro
1. Steam the mushrooms for 3-4 minutes,
using 1/4 cup of water, until cooked but still firm. Remove
the mushrooms and the mushroom water and set aside. Steam
the whole tomato 8-10 minutes, until the skin starts to peel.
When cool, peel the tomato and dice it.
2. Heat 2 tablespoons olive oil in a frying pan and fry the
onion and chili pepper for 3-4 minutes, until the onion begins
to become soft and translucent.
3. In a large mixing bowl, combine the mushrooms, mushroom
water, tomato, onions, chili pepper, olive oil, salt, black
pepper, and lime juice. Add half of the cilantro and mix again.
4. Serve at room temperature in small soup bowls or cups (the
flavor is strong), and sprinkle the remaining cilantro on
top. Serve with plantain chips or sliced French bread.
