Sautéed Mushroom and Onion Salsa

2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 small white onions, diced
3 garlic cloves, diced
½ pound white button mushrooms
½ pound wild mushroom mix (chanterelles, cremini, oysters, shitake, etc.)
10 roma tomatoes, diced
1 jalapeno pepper
1 teaspoon ground cumin
¼ teaspoon ground pepper
¼ teaspoon salt
3 tablespoons cilantro, chopped
3 tablespoons lemon juice

Heat pan with olive oil and butter. Add onions and garlic over medium heat and sauté until onion and garlic are golden. Add mushrooms and sweat until they start releasing moisture. When the mushrooms start to brown, add tomatoes, jalapeno, and cumin. Season with salt and pepper and cook until mixture is heated through. Take off heat and add cilantro and lemon juice. Stir and serve warm.
Yields: 8 cups

Recipe provided by The National Onion Association