KALA­MATA & MUSH­ROOM TAPENADE

PREP + COOK TIME 20 MINTES MAKES 1¾ CUPS

The Australian Women’s Weekly Food Magazine - - Italian Taste On Tap -

Gather 2 ta­ble­spoons olive oil, 375g por­to­bello mush­rooms, chopped finely, 1 clove gar­lic, crushed, 1 tea­spoon finely chopped rose­mary leaves, 1 cup pit­ted kala­mata olives and 1 drained an­chovy fil­let. Heat 1 ta­ble­spoon of the oil in a large fry­ing pan over high heat. Cook half each of the mush­rooms, gar­lic and rose­mary, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til dry and browned lightly; sea­son to taste. Place mix­ture in a food pro­ces­sor. Re­peat with re­main­ing oil, mush­rooms, gar­lic and rose­mary. Pulse mush­room mix­ture with re­main­ing in­gre­di­ents un­til finely chopped. Sea­son to taste. Re­frig­er­ate un­til needed.

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