Two-Mushroom Tapenade

I typed and printed out this recipe years ago, but have no idea where it came from. I even did a Google search but couldn’t locate it. Anyway, I’ve made it many times and it’s always been a hit, including last week when I made it for a get-together with friends.

I’ve only ever used fresh thyme for this, so I do recommend seeking it out if you can. I really try to use fresh herbs, lemons and limes whenever I can – it really makes such a big difference!

Oh, and in case you’re wondering about that green dip in the photo, it’s a sweet-pea & tarragon dip. It’s another recipe that I’ve been carrying around for years, but I never made until that day. It was pretty mushy and bland, in my opinion. Nothing to write home about. So needless to say, I’ve torn-up the recipe and tagged this post with my new FAIL tag, just to keep track of such things!

Recipe

Two Mushroom Tapenade

Ingredients:

• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 1/4 tsp tsp each salt & pepper
• 3 cups quartered cremini mushrooms (about 8 oz.)
• 2 cups quartered shitake mushrooms (about 3 oz.)
• 1/4 cup dry white wine
• 1/3 cup pitted oil-cured black olives
• 1 tbsp drained capers, rinsed
• 1 tbsp chopped fresh parsley

Directions:

1. In large skillet, heat half of the oil over medium-high heat; cook garlic, thyme, salt and pepper for 4 minutes, stirring often.
2. Add mushrooms and stir occasionally, cooking until softened, about 4 minutes.
3. Add wine and cook until absorbed.
4. Transfer to food processor. Add olives, capers, parsley, and remaining oil. Pulse until blended but still chunky.
5. Serve cool or at room temperature, refrigerate up to 4 days.

Yields: 2 cups