Spicy Mushroom Cocktail

After having so much fun eating fondue, I was wondering what else do people eat with a tiny fork. Shrimp cocktail comes to mind. Back in the day, my family and I used to order this appetizer a lot. It was a classic starter at many of the American cuisine type of restaurants around the area.

Of course, I don’t eat shrimp nowadays. Instead, king oyster mushrooms are smothered in a cocktail sauce with cilantro and jalapeno. It’s got the same spicy, tangy, ketchup-tomatoey taste that I remember. Perfect for a nice trip down memory lane or a fancy dinner if you don’t have such memories.

Spicy Mushroom Cocktail
Serves 2

1/2 pound king oyster mushrooms
Olive oil
Salt to taste

Cocktail Sauce
1/2 cup fresh tomatoes chopped
1/2 cup ketchup
1 lime, juiced
1 small jalapeno pepper, finely chopped
1 sprig of cilantro, chopped
Freshly ground black pepper to taste

Clean the mushrooms and slice into 1/8″ rounds on the diagonal. If the slices are on the large size, cut them into smaller pieces to fit into whatever you’re serving it in.

In a wok or pan, heat until hot and add just enough olive oil to coat. Add the mushrooms and salt to taste, sauté until soft, slightly wilted and golden around the edges. Set aside to cool.

Combine the cocktail sauce ingredients in a bowl and chill in the fridge for at least an hour. Add the mushrooms to the bowl and mix well. To serve, spoon into a cocktail or parfait glass and top with a lime garnish.