A Marvelous Mushroom Tapenade

We gathered a mixture of exotic mushrooms on a trip to the Farmers’ Market in Atlanta and added some local shitaki to make this earthy puree which is delightful on a baked potato, spread as a bruschetta topping, or just spooned onto a chunk of rustic bread and enjoyed with a glass of wine after a long afternoon nap.  This recipe makes about two cups.

  • 1/4 cup of good olive oil
  • 1 and 1/2 pounds of mixed mushrooms
  • 1 tablespoon of fresh rosemary and oregano, mixed and minced
  • 1 heaping tablespoon of garlic, minced
  • 1/4 cup of red wine
  • 2 tablespoons of capers, drained and minced
  • 1 teaspoon of fresh lemon zest
  • 2 tablespoons of fresh lemon juice
  • 4 anchovy filets, drained and pressed with a paper towel

Saute the mushrooms in half the oil with the herbs and garlic, adding sea salt and ground black pepper to taste.  After six minutes, add the wine and lower the heat, cooking, uncovered, for about six more minutes or until the juices are evaporated.  Cool and add the last four ingredients to the mushrooms in the bowl of a food processor.  Chop the mushrooms and slowly add the rest of the olive oil, thickening the mixture.  Don’t over process, leaving some texture.  Chill in the refrigerator overnight to blend but let it come to room temperature before serving.