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Mushroom and Almond Tapenade
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A wonderful appetizer to serve guests, or a nice accompaniment for special evenings with your loved one!

Michael's BabyCakes

Serves/Makes:1 1/2 cups approx.

  • 8 oz (224 grm). assorted mushrooms,cleaned, trimmed and minced
  • 2 shallots, minced
  • 3 tbsp (45 ml). extra-virgin olive oil
  • 1/2 cup (125 ml) slivered almonds, toasted
  • 3 tbsp (45 ml) capers
  • 1/2 cup (125 ml) pitted Kalamata olives
  • 1 clove garlic,crushed
  • 2 tsp (10 ml). red wine vinegar
  • salt and freshly ground black pepper, to taste
  • 2 Tbsp (30 ml). chopped fresh parsley
  • Mince mushrooms and shallots with a knife or in a food processor.
  • Warm olive oil over medium heat in a medium, nonstick skillet.
  • Add mushrooms and shallots when the oil is hot but not smoking; cook, stirring often, until mushrooms are very tender and still a bit moist, about 10 minutes. Stir occasionally.
  • In the meantime, place almonds, capers, olives and garlic into a blender or food processor; pulse until very finely minced.
  • Let mushrooms and shallots cool for at least five minutes; then stir in olive mixture.
  • Stir in vinegar and parsley.
  • Season with salt and pepper.
Serve warm or cold on crostini or toasted Italian bread, or with pita bread scoopers.

Note: Oyster mushrooms provide a nice texture and mild flavor. Do not use portobellos; their flavor is too strong, and they contain too much moisture.

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