KALAMATA & MUSHROOM TAPENADE
PREP + COOK TIME 20 MINTES MAKES 1¾ CUPS
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.