Suanne's Mushroom TAPENADE
Ingredients (Makes 32 - 1 TABLESPOON servings)
1 ½ lb mushrooms
2 tablespoons olive oil
¼ tablespoon salt
6 ounces black olives
4 cloves garlic
168g Flat Filets of Anchovies
2 tablespoons capers
2 tablespoons fresh rosemary
¼ cup olive oil
Directions
1. Pre-heat oven to 425 degrees.
2. Remove tough stems from mushrooms. Toss with 2 tablespoons olive oil. Spread out on cookie sheet and
roast for 20 minutes till juices are gone. Cool.
3. In the FOOD PROCESSOR, add all ingredients except the 1/4 cup olive oil.
4. Process and add olive oil through the top of the food processor slowly while running to make a juicy
PASTE. Season with salt and pepper.
6. Serve on crispy bread/crisps/crackers/whatever you want.
7. You can also use this as a condiment on hamburgers and hot dogs, on sandwiches. Use your
imagination.....
ENJOY
BON APPETITE
xo Suanne
Ingredients (Makes 32 - 1 TABLESPOON servings)
1 ½ lb mushrooms
2 tablespoons olive oil
¼ tablespoon salt
6 ounces black olives
4 cloves garlic
168g Flat Filets of Anchovies
2 tablespoons capers
2 tablespoons fresh rosemary
¼ cup olive oil
Directions
1. Pre-heat oven to 425 degrees.
2. Remove tough stems from mushrooms. Toss with 2 tablespoons olive oil. Spread out on cookie sheet and
roast for 20 minutes till juices are gone. Cool.
3. In the FOOD PROCESSOR, add all ingredients except the 1/4 cup olive oil.
4. Process and add olive oil through the top of the food processor slowly while running to make a juicy
PASTE. Season with salt and pepper.
6. Serve on crispy bread/crisps/crackers/whatever you want.
7. You can also use this as a condiment on hamburgers and hot dogs, on sandwiches. Use your
imagination.....
ENJOY
BON APPETITE
xo Suanne
