Description:

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

Source:

Michael's BabyCakes

Serves/Makes:1 1/2 cups approx.

Ingredients

• 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

Preparation

• 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.

Comments

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.