Ingredients

Makes about 1 cup

　　1 stick (1/2 cup) unsalted butter, softened

　　1/8 teaspoon coarse salt, or to taste

　　1/2 cup green chile mushroom salsa

　　

For the salsa:

2 poblano chiles*

　　2 plum tomatoes

　　3 medium unpeeled garlic cloves

　　1/2 ounce dried morels** or 1/4 pound fresh morels**

　　1 tablespoon olive oil

　　6 freshepazote leaves* chopped

　　1/2 cup water

　　1/8 teaspoon coarse salt, or to taste

　　available at Mexican markets and some specialty produce markets

　　** available at specialty foods shops

　　

Step 1

In a food processor blend together salsa butter, and salt until combined well. (Salsa butter may be made 3 days ahead and covered, chilled.)

　　

To make the salsa:

Step 2

Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast poblanos, tomatoes, and garlic, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.

　　

Step 3

While vegetables are roasting, if using dried morels, in a small bowl soak in hot water until soft, about 15 minutes. Remove morels from soaking liquid and halve. Strain soaking liquid through a sieve lined with paper towels into another small bowl, reserving soaking liquid. If using fresh morels, wash well, pat dry, trim, and halve.

　　

Step 4

In a small heavy skillet heat oil over moderately high heat until hot but not smoking and sauté dried or fresh morels, stirring, until browned lightly, about 1 minute. If using dried morels, add reserved soaking liquid and boil until liquid is evaporated. Sauté dried or fresh morels, stirring until browned, about 3 minutes more.

　　

Step 5

Wearing rubber gloves, stem and seed chiles. Discard tomato stems and garlic stems.

　　

Step 6

In a food processor pulse chiles, tomatoes, garlic, morels, and epazote until chopped coarse (do not purée). In a bowl stir together chile mixture, water, and salt. (Salsa may be made 3 days ahead and chilled, covered. Bring salsa to room temperature before using.) Makes about 1 1/2 cups.

　　La Parilla: The Mexican Grill, published by Chronicle Books.