Mushroom Tapenade

READY IN: 35mins
Recipe by Kawaiineko32

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

Top Review by Hobby cook

I used this recipe as a filling in a beef wellington rendition. 5oz tenderloin medallion, boursin cheese on top and the tapenade on top of the boursin. Wrap in 5 layers of phyllo pastry bring the corners up into the middle, twist and trim excess then spread to make a flower looking pastry. The tenderloins are pre-seared cooked to rare and chilled so you only need to bake them for 30mins temping with thermometer for correct doneness. Drizzle a red wine reduction over the finished product and there ya go :). The people i cooked this for ate the remaining tapenade with crackers, very good.

Ingredients Nutrition

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.

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