Mushroom Tapenade

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Mushroom Tapenade

 

 

50 g (2 oz) dried porcini mushrooms, thinly sliced

2/3 cup olive oil, plus extra for preserving

5 garlic cloves, thinly sliced

250 g (9 oz) button mushrooms, sliced

1/4 cup fresh lemon juice

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon (4 tsp) chopped fresh tarragon leaves

 

 

1. Place porcini mushrooms into a medium heat-proof bowl and cover

with hot water. Set aside to soak for 20 to 25 minutes or until soft.

Drain well.

 

2. Heat 2 tablespoons (8 tsp) of oil in a medium frying pan over

medium heat. Add garlic and cook, stirring occasionally, for 2 to 3

minutes or until light golden. Stir in drained porcini mushrooms and

cook for 5 to 6 minutes or until just tender. Remove and place into

food processor bowl.

 

3. Add 1/4 cup oil and button mushrooms to the pan. Cook, stirring

often, over high heat for 5 minutes or until golden around the edges

and tender. Remove and add to mushrooms in processor bowl. Add

lemon juice, seasonings, tarragon and remaining oil. Process until

mixture is finely chopped (do not puree).

 

4. Spoon into a medium-sized sterilised jar. Drizzle with a thin layer

of extra oil to completely cover tapenade. Place lid onto jar. Cover

jar with a tea-towel and set aside to cool completely before sealing.

Note Store in the fridge and use within 1 month. Serve with GF bagel

crisps, GF crisp-bread or sliced GF baguette.

 

 

Makes 1 1/2 cups.