SHIITAKE MUSHROOM TAPENADE
 
 
Author:
Ingredients
  • 4 oz shiitake mushrooms chopped
  • 1 tsp garlic minced
  • 4 oz kalamata olives pitted
  • 1 tbsp capers
  • 2 tsp lemon juice
  • 1 tsp anchovy paste
  • 1 tbsp fresh parsley chopped
  • 1 tsp dijon mustard
  • ⅛ cup olive oil + 2 teaspoons
Instructions
  1. Add 2 teaspoons of olive oil to a 12 inch skillet.
  2. Over high heat sauté the mushrooms till browned. Add the garlic and cook an additional 30 seconds until fragrant.
  3. Combine all the ingredients in a food processor and pulse till the texture of a course paste is achieved.
Recipe by Brisket & Bagels at http://brisketandbagels.com/2014/09/mushroom-tapenade/