Mushroom Tapenade

Kawaiineko32's Note:

A Moroccan mushroom spread that has a tomato base. Serve with a baguette that has been sliced into small pieces. Good vegetarian appetizer.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 cups vegetable stock
• 2 tablespoons olive oil
• 1 medium onion , finely chopped
• 2 garlic cloves , crushed
• 1 lb button mushroom , finely chopped
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• ½ cup basil leaves

Directions:

1. Place the stock in a saucepan and bring to a boil. Reduce the heat slightly and cook until reduced by half.
2. Heat the oil in a frying pan over medium heat and fry onion and garlic until soft. Add mushrooms and cook 1-2 minutes until softened. Add tomatoes, tomato paste, and tomato sauce and reduced stock. Bring to a boil over high heat, reduce heat and simmer 10-15 minutes or until the mixture thickens. Stir in basil leaves.

Reviews

[Aunt Cookie]

This is a very delicious spread. I followed the recipe closely, but found that I had to cook the tapenade for much longer than 10-15 minutes in order for it to dry out a bit (it was probably on the stove for an extra 10-15 minutes). We really liked this on toast! Thanks for posting.