Mushroom Tapenade

By : Karen

Mushroom Tapenade
Makes about 1½ cups

1½ lbs. mixed, fresh mushrooms, button, portabello, shiitake, oyster, etc.
3 Tbsp. extra-virgin olive oil
¼ tsp. salt
3 cloves garlic, minced
6 anchovy filets
1 Tbsp. drained capers
2 tsp. minced fresh rosemary or thyme
½ - ¾ cup extra-virgin olive oil
salt and pepper to taste

Preheat the oven to 425 F. Remove any tough stems from the mushrooms. Toss with the 3 Tbsp. olive oil and salt. Spread out in a single layer onto a baking sheet and roast for 20 minutes. Some will be shriveled and this is fine. Let cool.

Place in a food processor with the garlic, anchovies and capers, rosemary or thyme. With the motor running, slowly add the olive oil to form a juicy paste. Taste and season with salt and pepper.

Calories: 2148
Fat: 221 grams
Carbs: 30 grams
Fiber: 8 grams
Protein: 28

December 2001 - Let's Talk About Finger Foods Post