2 lbs. lg. fresh mushrooms, coarsely chopped
5 (7 oz.) cans green chili salsa
1 (5 oz.) can pimento stuffed olives, drained
1 tsp. salt
Chopped fresh cilantro or parsley

Combine first 4 ingredients; stir well. Cover and refrigerate overnight. Sprinkle cilantro over mixture before serving. Yield: 20 to 24 servings.