Since I liked the mushroom snack from the other night, I went to the store and bought more mushrooms, more cilantro and of course some other things since I went to the store hungry. Here's the result.
8 oz Arriba Medium Fire Roasted Mexican Chipotle Salsa Made from Smoked Jalapenos.
1-16 oz frozen package of edamame shelled soybeans
1-16 oz package of gourmet stuffer mushrooms, sliced (minus a few slices to snack on while making the dish)
½ Cup cilantro, chopped
½ lb cooked prawns, chopped into bite size (minus a few bite sizes snacked on while making the dish)
1 avocado
Pour salsa in a sauce pan and turn burner to medium. Pour soybeans over salsa. Simmer on medium while cleaning and slicing mushrooms. Clean and slice mushrooms and add them to simmering soybeans. Wash and chop cilantro and add them to simmering mix. Remove tails from prawns, rinse and chop into bite size and add to simmering mix. Simmer a little longer until. Serve with sliced avocado.
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