Tappenade mushrooms

25 Servings

Ingredients

Quantity Ingredient
½ pounds Greek olives
1 tablespoon Capers
1 tablespoon Anchovy paste
1 tablespoon Light tuna in water
1 teaspoon Dijon mustard
2 tablespoons Olive oil
1 teaspoon Fresh lemon juice
1 tablespoon Flat-leaf parsley
½ teaspoon Fresh thyme
¼ teaspoon Kosher salt
¼ teaspoon White pepper
50 Button mushrooms
2 ounces Diced pimiento

Directions

COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSORPROCESS TO A SMOOTH PUREE SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL COVER AND CHILL FOR 4-96 HOURS SPOON INTO MUSHROOM CAPS GARNISH WITH PIMIENTO SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Recipes sent to me from Bill, wight@...

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