Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 @@@@@ Mushroom Tapenade 3/4cup finely chopped white onion 2 teaspoons finely chopped garlic 2 teaspoons minced fresh peeled ginger 4 tablespoons canola or grape seed oil 1 pound crimini, shiitake or other wild mushrooms cut into 1/4inch dice 2 tablespoons soy sauce 3 tablespoons seasoned rice vinegar 1 teaspoon hot pepper sesame oil (or to taste) 1/8 teaspoon 5-spice powder 2 teaspoons fresh lemon juice 1 teaspoon chopped, rinsed salted black beans (optional) 1 tablespoon chopped cilantro Sauté the onion, garlic and ginger in 2 tablespoons of oil until softened but not brown. Set aside to cool. Add remaining 2 tablespoons oil to a pan and sauté mushrooms quickly until just beginning to brown (sauté in batches with a little more oil, if necessary). Add mushrooms to onion mixture and stir in remaining ingredients. Store covered in refrigerator up to one week. Makes approximately 2 cups Source: Culinary School of the Rockies Formatted by Chupa Babi in MC: 11.13.06 This is a delicious condiment on almost anything — with crackers, as a topping on Bruschetta, or as a garnish on grilled or sautéed fish, shellfish and chicken. ----- Quote Link to comment Share on other sites More sharing options...
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