Mushroom Tapenade

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Mushroom Tapenade

 

 

50 g (1 3/4 oz) dried porcini mushrooms, thinly sliced

5 garlic cloves, thinly sliced

250 g (9 oz) button mushrooms, sliced

2/3 cup olive oil plus extra for preserving

1/4 cup fresh lemon juice

1 1/2 tsp salt

1/2 tsp ground black pepper

4 tsp fresh tarragon leaves

 

 

1. Place porcini mushrooms into a medium heatproof bowl and cover with

hot water.

 

2. Set aside to soak for 20 to 25 minutes or until soft. Drain well.

 

3. Heat 2 tbsp (8 tsp) 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.

 

4. Add 1/4 cup oil and button mushrooms to the pan and 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, salt, pepper, tarragon and remaining oil to mushrooms. Process

until mixture is finely chopped (do not puree).

 

5. Spoon into a medium sterilized 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.

 

 

Makes 1 1/2 cups.